For a taste sensation, try tender asparagus spears wrapped in cri SP filo pastry. The buttery
herb sauce makes the perfect accompaniment.
Ingredients:
Serves 2
4 sheets of filo pastry
50 g/2 oz/1/4 cup butter, melted
16 young asparagus spears, trimmed
For the sauce
2 shallots, finely chopped
1 bay leaf
150 ml/l/4 pint/l/3 cup dry white wine
175 g/6 oz butter, softened
15 ml/ 1 tbsp chopped fresh herbs
Salt and freshly ground black pepper
chopped chives, to garnish
1-Preheat the oven to 200oC/400oF/Gas 6. Cut the filo sheets in half. Brush a half sheet with
melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape.
2-Lay 4 asparagus spears on top at the longest edge, and roll up toward the shortest edge. Using
the remaining filo and asparagus spears, make three more rolls in the same way.
3-Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the
oven for 8 minutes until golden brown.
4-Meanwhile, put the shallots, bay leaf and wine into a pan. Cover, and cook over a high heat
until the wine is reduced to 45-60 ml/3-4 tbsp.
5-Strain the wine mixture into a bowl. Whisk in the butter, a bowl. Whisk in the butter, a
little at a time until the sauce is smooth and glossy.
6-Stir in the herbs and add salt and pepper to taste. Return to the pan and keep the sauce warm.
Serve the rolls on individual plates with a salad garnish, if desired. Serve the sauce separately,
sprinkled with a scattering of chopped chives