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For a taste sensation, try tender
asparagus spears wrapped in crisp filo pastry. The buttery herb
sauce makes the perfect accompaniment.
Ingredients
For the sauce
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bay leaf - 1
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fresh herbs - 2 tbsp, chopped
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shallots - 3, chopped
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butter - 200g, softened
-
dry white wine - 170ml
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ground black pepper and salt
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chives - chopped, to garnish
Method
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Preheat oven to 200˚C. 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.
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Arrange 4 asparagus spears on top
at the longest edge, roll up toward the shortest edge. Make four
more rolls with the remaining asparagus and pastry.
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Arrange the rolls on a greased
baking sheet. Brush with the remaining melted butter, then bake
in the oven for 8 minutes until golden brown.
-
Meanwhile, put the shallots, wine
and bay leaf into a pan. Cover and cook over a high heat until
the wine is reduced.
-
Strain the wine mixture into a
bowl. Then whisk in the butter, a little at a time until the
sauce is smooth.
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Stir in the herbs and season with
pepper and salt. Return to the pan and keep the sauce warm.
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Serve the rolls on serving dishes
with salad garnish. Serve the sauce separately, sprinkle with a
scattering of chopped chives. Serves 2.
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