Asparagus Phyllo Wraps

Total Time: 8 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 sheets phyllo pastry, thawed if frozen
• 1/4 cup butter or 1/4 cup vegan margarine
• 16 young asparagus spears, trimmed
• salad leaves (to garnish)
• 2 shallots, finely chopped
• 1 bay leaf
• 2/3 cup dry wine
• 3/4 cup butter or 3/4 cup vegan margarine, softened
• 1 tablespoon chopped fresh herb
• salt
• fresh ground pepper
• fresh chives, chopped, garnish

Recipe

• 1 preheat oven to 400°f.
• 2 keep the phyllo you are not working with covered with a damp towel.
• 3 brush each sheet with the melted butter and fold one corner down to create a wedge shape.
• 4 lay 4 spears on top of the longest edge and roll toward the shortest edge. make 3 more rolls with the remaining phyllo.
• 5 lay the rolls on a greased baking sheet. brush with remaining butter. bake for 8 minutes or until the roll is golden.
• 6 sauce:.
• 7 mix shallots, bay leaf and wine in pan and reduce over high heat until wine is about 3 to 4 tablespoons.
• 8 strain wine mix into bowl and whisk in the butter a little at a time until smooth and glossy.
• 9 stir in herbs. add salt and pepper to taste.
• 10 you may serve the sauce separately garnished with chives.
• 11 note for the phyllo step a butter flavored oil spray works well also.