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Asparagus Rolls with Herb Butter Sauce
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1
Reviews
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By:
Sherman Jones
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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.
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INGREDIENTS
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4 sheets of filo pastry
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1/4 cup butter, melted
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16 young asparagus spears, trimmed
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mixed salad, to garnish
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For the sauce:
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2 shallots, finely chopped
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1 bay leaf
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2/3 cup dry white wine
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3/4 cup butter, melted
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1 tbsp chopped fresh herbs
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salt and ground black pepper
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snipped chives, to garnish
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DIRECTIONS
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1:
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 filo and asparagus spears, make 3 more rolls in the same way.
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2:
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.
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3:
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.
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4:
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.
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