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Recipe Summary

Yield:
8 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut stalks in half; arrange in a vegetable steamer over boiling water. Cover and steam 5 minutes. Place asparagus in ice water; set aside.

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  • Saute shallots in 2 tablespoons butter in a heavy saucepan over medium heat until tender. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened. Stir in lemon juice and next 5 ingredients.

  • Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Brush with 2 teaspoons melted butter. Layer second sheet of phyllo on first sheet; brush with 2 teaspoons butter. Cut stack in half lengthwise, making 2 rectangles. Drain asparagus. Place one-eighth of asparagus at short end of each rectangle; spoon one-eighth of sauce mixture over asparagus on each rectangle. Fold ends of rectangles over asparagus; roll up jellyroll fashion. Repeat with remaining phyllo, butter, asparagus, and sauce mixture. Brush phyllo packets with remaining melted butter; place on a greased baking sheet. Bake at 350° for 30 minutes.

Source

Light and Luscious

Nutrition Facts

236 calories; calories from fat 72%; fat 18.9g; saturated fat 11.2g; mono fat 0g; poly fat 0g; protein 3.2g; carbohydrates 14.4g; fiber 0g; cholesterol 49mg; iron 0mg; sodium 398mg; calcium 0mg.
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