Asparagus Phyllo Wraps Recipe

Ingredients for Asparagus Phyllo Wraps

• Phyllo Pastry
• 1/2 cup (1 stick) unsalted butter, melted
• Asparagus Spears
• Salad Leaves
• 2 shallots, finely chopped
• 1 bay leaf
• Dry White Wine
• Fresh Herb
• salt and freshly ground black pepper to taste
• Fresh Ground Pepper
• Fresh Chives

How to Make Asparagus Phyllo Wraps

1. Preheat oven to 400°F (200°C).
2. Keep phyllo sheets you're not using covered with a damp cloth to prevent drying.
3. Melt 1/2 cup (1 stick) butter. Brush each phyllo sheet lightly with melted butter.
4. Fold one corner of each phyllo sheet down to create a triangle or wedge shape.
5. Place 4 asparagus spears (about 4 oz) along the longest edge of the phyllo triangle.
6. Tightly roll the phyllo from the longest edge to the shortest, creating a wrap.
7. Repeat steps 4-6 with remaining phyllo sheets (you should have 4 wraps in total).
8. Place the rolls seam-down on a greased baking sheet.
9. Brush the rolls with remaining melted butter.
10. Bake for 8-10 minutes, or until golden brown and crispy.
11. While the wraps bake, prepare the sauce:
12. In a small saucepan, sauté 2 finely chopped shallots in 1 tablespoon butter over medium heat until softened (about 2 minutes).
13. Add 1/2 cup dry white wine and 1 bay leaf. Bring to a simmer and cook until the wine reduces to about 3-4 tablespoons (about 5-7 minutes).
14. Strain the wine mixture into a small bowl, discarding the solids.
15. Whisk in 2 tablespoons cold butter, a little at a time, until the sauce is smooth and glossy.
16. Stir in 2 tablespoons chopped fresh herbs (chives, parsley, or thyme).
17. Season with salt and freshly ground black pepper to taste.
18. Serve the asparagus phyllo wraps immediately, drizzled with the herbed wine sauce and garnished with fresh chives (optional).