For a taste sensation, try tender asparagus spears wrapped in cri SP filo pastry. The buttery
herb sauce makes the perfect accompaniment.
Preheat the oven to 200C / 400F.
50 g/2 oz/1/4 cup butter, melted
16 young asparagus spears, trimmed
For the sauce
2 shallots, finely chopped
1 bay leaf
150 ml/l/4 pint/l/3 cup dry white wine
175 g/6 oz butter, softened
15 ml/ 1 tbsp chopped fresh herbs
Salt and freshly ground black pepper
chopped chives, to garnish
Serves 2
Cut the filo 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.
Lay 4 asparagus spears on top at the longest edge, and roll up toward the shortest edge. Using the remaining filo and asparagus spears, make three more rolls in the same way.
Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the oven for 8 minutes until golden brown.
Meanwhile, put the shallots, bay leaf and wine into a pan. Cover, and cook over a high heat until the wine is reduced to 45-60 ml/3-4 tbsp.
Strain the wine mixture into a bowl. Whisk in the butter, a bowl. Whisk in the butter, a little at a time until the sauce is smooth and glossy.
Stir in the herbs and add salt and pepper to taste. Return to the pan and keep the sauce warm. Serve the rolls on individual plates with a salad garnish, if desired. Serve the sauce separately, sprinkled with a scattering of chopped chives.
herb sauce makes the perfect accompaniment.
Preheat the oven to 200C / 400F.
50 g/2 oz/1/4 cup butter, melted
16 young asparagus spears, trimmed
For the sauce
2 shallots, finely chopped
1 bay leaf
150 ml/l/4 pint/l/3 cup dry white wine
175 g/6 oz butter, softened
15 ml/ 1 tbsp chopped fresh herbs
Salt and freshly ground black pepper
chopped chives, to garnish
Serves 2
Cut the filo 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.
Lay 4 asparagus spears on top at the longest edge, and roll up toward the shortest edge. Using the remaining filo and asparagus spears, make three more rolls in the same way.
Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the oven for 8 minutes until golden brown.
Meanwhile, put the shallots, bay leaf and wine into a pan. Cover, and cook over a high heat until the wine is reduced to 45-60 ml/3-4 tbsp.
Strain the wine mixture into a bowl. Whisk in the butter, a bowl. Whisk in the butter, a little at a time until the sauce is smooth and glossy.
Stir in the herbs and add salt and pepper to taste. Return to the pan and keep the sauce warm. Serve the rolls on individual plates with a salad garnish, if desired. Serve the sauce separately, sprinkled with a scattering of chopped chives.
