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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