INGREDIENTS

INSTRUCTIONS

Bring a large pot of water to a rolling boil. Plunge asparagus into
boiling water for 1 minute. Remove with a slotted spoon and refresh
under cold water. Drain and set aside. Cut green tops from scallions,
leaving them whole. Plunge greens into boiling water for 10 seconds.
Remove with a slotted spoon, refresh under cold water, and drain.  Tear
each green in half lengthwise and set aside. These will be the  ribbons
for tying your packets. Heat olive oil in a nonstick skillet  over
medium heat. Chop scallion whites finely, and add to pan with  garlic.
Saute, stirring constantly, for one minute. Increase heat to
medium-high. Add lima beans and blanched asparagus and cook, stirring
constantly, for one minute. Transfer vegetables to a medium bowl and
set aside to cool. Preheat oven to 425 F. Spray baking sheet with
cooking spray. In a small dish, stir together sour cream,  peppercorns,
cornstarch, and dill. Add sour cream mixture to  vegetable mixture and
stir to continue. Work with one sheet of phyllo  at a time. Cover the
rest with plastic wrap, then a damp dish towel,  to avoid drying.
Lightly spray one sheet of phyllo with oil and old  it in half,
smoothing layers together. Place about 1/3 cup of filling  on the short
edge nearest you and roll into a cylinder. Pinch ends  together tightly
to seal and ruffle edges to resemble wrapped candy.  Place seam side
down on baking sheet. Repeat with remaining pastry  and filling.
Lightly spray packets with oil. Bake for 10 to 15  minutes until golden
and crisp. Tie both ends of each packet with  blanched scallion greens.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999  Converted by MM_Buster v2.0l.

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