Ingredients: |
Ingredients: 1 package Phyllo dough, defrosted (you will not use it all)
1 stick unsalted butter, melted
1 bunch green asparagus, trimmed
½ cup Parmesan cheese, grated
Coarse ground black pepper
½ cup mayonnaise
1 tablespoon grated horseradish
1 teaspoon capers, minced
2 teaspoons whole seed mustard
salt and pepper to taste
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Directions: |
Directions:In a small bowl, combine the mayonnaise, horseradish, capers and mustard. Taste and adjust seasonings. Reserve until ready to serve. Bring a large pot of heavily salted water to a boil. Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green. If you prefer, you can cook it just past the crisp stage so that it's softer. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside. (This can be done a day ahead) Remove phyllo from package and place a barely damp towel over it to keep it from drying out. (If the towel is too wet the phyllo will get mushy.). Remove one sheet and lay it out on your work surface. Brush with a thin layer of melted butter, then sprinkle on some Parmesan and then pepper. Place another layer on top and repeat with the butter and cheese, until you have 3 layers.
Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles. Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up. Brush the tips and outside with more butter and place on a lined sheet pan, seam side down. When ready, preheat oven to 375º and bake until golden brown, about 15 minutes. Serve hot with the sauce. |
This recipe for Pastry Wrapped Asparagus is from