PARMESAN ASPARAGUS ROLL-UPS WITH LEMON DIPPING SAUCE

PARMESAN ASPARAGUS PHYLLO ROLL-UPS 

WITH LEMON DIPPING SAUCE

1 package of phyllo dough

1/2 ~ l cup Parmesan cheese

1 stick butter, melted

30 asparagus spears, washed, woody ends cut and dried

lemon dipping sauce, follows


Preheat oven to 350 degrees.


Take pastry out of package and unfold one pack of sheets.  Cover sheets with a just barely damp paper towel when not using.


Remove one sheet of phyllo and put on a work surface. Brush the entire sheet with butter and put another sheet of phyllo on top. Continue until there are six layers of phyllo.


Cut pastry sheets into 6 long strips. Cut from one short end to another.


Srinkle each phyllo strip with Parmesan cheese.


Wind one phyllo strip around each asparagus in a spiral manner starting at the tip. Cut off the extra phyllo at the end of the asparagus


Repeat with the phyllo until all the asparagus is rolled up.


Brush the tops of the phyllo dough with butter and sprinkle with Parmesan.


Put the asparagus on 2 parchment lined baking sheets and bake for 15- 20 minutes, until the phyllo is  lightly golden brown.



Lemon Dipping Sauce

1/2 cup sour cream

1/2 cup mayonnaise

3 TBS freshly squeezed lemon juice

1 TBS Dijon mustard

1 garlic clove, pressed

1 tsp lemon zest

dash of hot sauce

salt and pepper


Put all ingredients in a bowl and mix well. Serve with the asparagus. Chill if not using right away.


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