Thursday, April 8, 2010

Meg's Asparagus Wraps

I always know it is REALLY spring when the first of the asparagus appears and is ready for wrapping.

You'll need:
Phyllo dough
Asparagus - nice fat spears
White sauce
Melted Butter

There are 2 ways to approach this dish, low fat or to use butter. I love butter so that's what I use but olive oil may be substituted for the butter along with any other "healthy" oil. I use grape seed oil but anything is fine. You can also substitute chicken broth in a box (low sodium) for the Half and Half.  First, let's make the white sauce.

White Sauce:

In a heavy bottomed pot on medium heat, melt 1cup of butter. When melted, stir in the same amount of flour. Whisk it together. When you can smell the nuttiness of the flour add some liquid, either broth, half and half or any combination of the above. There is no way to determine how much liquid because flour can absorb different amounts of liquid depending on the weather. Start with a cup of liquid and stirring add liquid until the sauce it smooth and thickened. If you are a cheese fanatic, you may add any grated cheese you love. Turn off the burner and let the cheese melt into the sauce. Add salt and pepper to taste. Let cool.

Now it's time to put those wee wraps together.  When the sauce is cool, cut up the asparagus in quarters lengthwise. Unbox the phyllo and place it on a damp (not wet) towel. There are 2 ways to handle the making of the wraps - You can put 2 sheets of the dough on a flat surface and brush on the butter or oil on both sheets or just the top one. Put 3 tablespoons of the cooled white sauce at the top middle of the phyllo about 3 inches down..

Put eight of the asparagus quarters on top of the sauce. Fold the top down over the Asparagus and sauce. Fold the sides in. Oil or butter the folds and then roll the package up. Put it on a cookie sheet seam side down and oil the top. Start again. Bake in a 375-degree oven until crisp, golden brown, and yummy. May be eaten hot, cold, or room temperature.


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