Ingredients:-
- Filo pastry ——- 4 sheets
- Butter ——- 1/4 cup,melted
- Asparagaus spears ——- 16 trimmed
For the sauce:
- shallots ——- finely chopped
- Bay leaf ——- 1
- White vinegar ——- 2/3 cup
- Butter ——- 6 oz, softened
- Herbs ——- 1 tbsp, chopped
- Salt ——- To taste
- Black pepper ——- freshly grounded
- Chives ——- Chopped to garnish
Method:-
- Preheat the oven to 400-f.Cut the filo sheets in half. Brush a half sheet wih melted butter.
Fold one corner of the sheet down to the bottom edge to give a wedge sharp.
- Lay 4 asparagus spears on the top at the longest edge and roll up toward the shortest edge.
Using the remaining fillo and asparagus spears, make thrre more rolls in the same way.
- Lay the rolls on the greased baking sheet.Brush with the remaining melted butter.
Bake in the oven for 8 minutes until golden.
- Meanwhile,put the shallots,bay leaf and white vinegar into pan.
cover and cook over high heat until vinegaris reduced to 3-4 tbsps.
- Strain with vinegar mixture into bowl. whisk in the butter a little at a time, untill the sauce is smooth and glossy.
- Stir in the herbs and add salt and pepper to taste. Return to yhe pan and keep the sauce warm.
Serve the rolls on individual plates with salad garnish, if desired.SErve the sauce seprately, sprinkled with a fewchopped chives.
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