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Wrapped Asparagus With Herb Sauce
Ingredients
- 10 ea Asparagus Spears
- 4 TBS Butter
- 5 Sheets Phyllo Pastry
Ingredients - Sauce
- 2 ea Shallots (finely chopped)
- 1 ea Bay Leaf
- 2/3 cup Dry White Wine
- 3/4 cup Butter (softened)
- 1 TBS Fresh Herbs (chopped)
- to taste salt and pepper
- garnish: Chives, freshly chopped
Instructions
- Preheat the oven to 400 degrees.
- Melt the butter. Cut the Phyllo Sheets in half. Brush a half sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape.
- Cut off the bottom 1" of Asparagus. If the spear is large (which is the most tender and sweeter), then peel the Asparagus. Lay a spear on top of the longest pastry edge and roll up towards the shortest edge. Make nine more rolls the same way.
- Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the preheated oven for about 8 minutes, or until golden brown.
- While they are baking, put the shallots, bay leaf and wine into a saucepan. Cover with a tight-fitting lid and cook over a high heat until the wine is reduced to 3 - 4 tablespoons.
- Strain the wine mixture into a bowl. Whisk in the butter, a little at a time, until the sauce is smooth and glossy.
- Stir in herbs and season to taste with salt and pepper. Return to the pan and keep warm.
- Serve the butter sauce in tiny dipping dishes, sprinkled with a few chopped chives.
- Serve the rolls on individual plates with a salad garnish.