PHYLLO-WRAPPED ASPARAGUS

Phyllo-Wrapped Asparagus image

A new twist to an old favorite asparagus appetizer.

Provided by Ray

Time 55m

Yield 10

Number Of Ingredients 9

Ingredients

½ cup mayonnaise
1 tablespoon grated fresh horseradish
2 teaspoons whole grain mustard
1 teaspoon capers, minced
salt and ground black pepper to taste
1 bunch fresh asparagus, trimmed
3 sheets phyllo dough, thawed
1 stick unsalted butter, melted
½ cup grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper.
Combine mayonnaise, horseradish, mustard, and capers in a small bowl. Season with salt and pepper, then cover and reserve sauce until ready to serve.
Bring a large pot of heavily salted water to a boil. Toss in asparagus spears and blanch until bright green, about 2 minutes. Drain in a colander, then shock in a large bowl of ice water. Pat dry with paper towels and set aside.
Place a barely damp towel over the phyllo sheets to keep them from drying out. (If the towel is sopping wet, the phyllo will get mushy, and that is no good.)
Lay one sheet of phyllo on a work surface. Brush with a thin layer of melted butter, then sprinkle on some Parmesan and black pepper. Place another sheet of phyllo on top and repeat with butter, Parmesan, and pepper. Repeat once more so you have a total of 3 layers. Cut into 5 strips lengthwise, and then down the center once so you have 10 rectangles.
Position a stalk of asparagus on the bottom (longer) edge of a phyllo rectangle. Roll it up and brush the tips and outside with butter. Place seam-side down on the prepared sheet pan. Repeat with remaining asparagus and phyllo rectangles.
Bake in the preheated oven until golden brown, about 15 minutes. Serve hot with the reserved sauce.

Nutrition Facts : Calories 206 calories, Carbohydrate 5.6 g, Cholesterol 32.1 mg, Fat 19.5 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 7.9 g, Sodium 177.8 mg, Sugar 1.1 g