INGREDIENTS

INSTRUCTIONS

This winning presentation is achieved by wrapping and baking a single
asparagus spear in paper-thin phyllo pastry that's been sprinkled with
herbs. A platter of these spears looks impressive on a buffet table,
but be warned, they will disappear quickly. The asparagus can be
wrapped up to 2 days before baking; keep covered in the refrigerator.
*such as chives, tarragon, lemon, verbena, dill, thyme
Work with 1 sheet of phyllo at a time; leave the others covered with
plastic and a damp towel. Brush one sheet with a little oil or butter,
sprinkle with 2 tablespoons herbs. Cut sheet vertically into 4 strips.
Place one asparagus spear diagonally across the corner of one strip,
then roll tightly like a cigar. Tuck in remaining dough at end.
Repeat with remaining phyllo and asparagus. Transfer wrapped
asparagus to platter, cover and refrigerate for at least an hour.
Preheat oven to 425 degrees. Arrange wrapped asparagus on a baking
sheet. Bake until pastry is golden and asparagus is tender, about 20
minutes. Serve warm.
PER WRAP: 48 CAL.; 1G PROT.; 3G TOTAL FAT (1G SAT. FAT); 3G CARB.:0
CHOL.; 23MG 500.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 34
Converted by MM_Buster v2.0l.

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