Asparagus Wrapped In Herbed Phyllo Pastry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime4 | 32 | Servings | |
INGREDIENTS
| 8 | Thawed phyllo sheets | |
| 1/2 | c | Extra-virgin olive oil |
| OR melted butter | ||
| 1 | c | Chopped fresh herbs* |
| 32 | Asparagus spears, trimmed | |
| 32 | WRAPS DAIRY-FREE |
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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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 7.6mg
Sodium: 23.3mg
Potassium: 4.4mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: <1g