This is a great recipe; yesterday I saw asparagus at an LA farmers' market for the first time this year. I'll get some next week to try this.
- 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
- If making immediately, preheat your oven to 350F.
- In a small bowl, combine the mayo, 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.
- 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 sopping the phyllo will get mushy. And that is no good.).
- 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, bake until golden brown, approx. 15 minutes. Serve hot with the sauce.
Asparagus Phyllo Appetizers
4/ 5Oleh Arbuzs Corps