Asparagus Rolls with Herb Butter Sauce Recipe

1      Reviews by:    Sherman Jones   Asparagus Rolls with Herb Butter Sauce Recipe uses tender asparagus spears wrapped in crisp filo pastry served with a sauce of shallots, white wine, fresh herbs and black pepper and salad of mixed greens. Food Category:    Vegetables Cuisine Origin:    Meatless    Servings:4 Nutrition facts:620 calories47.3 grams fat Print Preview Rate This Recipe Prep Time:   21 Minutes Cook Time:   12 Minutes Total Time:   33 Minutes

INGREDIENTS

• 4 sheets of filo pastry
• 1/4 cup butter, melted
• 16 young asparagus spears, trimmed
• mixed salad, to garnish
• For the sauce:
• 2 shallots, finely chopped
• 1 bay leaf
• 2/3 cup dry white wine
• 3/4 cup butter, melted
• 1 tbsp chopped fresh herbs
• salt and ground black pepper
• snipped chives, to garnish

DIRECTIONS

• Preheat the oven to 400°F. Grease a baking sheet. Brush each filo sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape.
• Lay 4 asparagus spears on top at the longest edge and roll up towards the shortest edge. Using the remaining fila and asparagus spears, make 3 more rolls in the same way.
• Lay the rolls on the prepared baking sheet. Brush with the remaining melted butter. Bake in the oven for 12 minutes until golden.
• Meanwhile, make the sauce. Put the shallots, bay leaf and wine in a pan. Cover and cook over a high heat until the wine is reduced to about 3 to 4 tbsp.
• Strain the wine mixture into a heatproof bowl. Whisk in the butter, a little at a time, until the sauce is smooth and glossy.
• Stir in the herbs and add salt and pepper to taste. Keep the sauce warm over a pan of barely simmering water. Serve the rolls on individual plates with the mixed salad garnish. Serve the butter sauce separately, sprinkled with a few snipped chives.
• Variations: Make miniature asparagus rolls for parties. Cut smaller rectangles of fila and roll around a single asparagus spear. Serve hot with the suggested sauce, or cold with a light mayonnaise. For a quicker and more economical version, use well-drained canned asparagus.

HOME