Playing catch-up; Abbie actually cooked these for our Thanksgiving feast! They were delicious — asparagus is rolled in phyllo dough, baked, and smothered with butter. Sounds healthy, right? C’mon, it’s veggies!

Abbie says:

Don’t forget to brush more butter on the top! Mmmm… butter…

Chris says:

These are awesome, but I can’t wait until later! You know what they say about asparagus…

Lisa says:

DON’T say it.

Chris says:

Don’t have to; linked it.

Rolls:
1 pkg phyllo pastry, thawed
4 tablespoons melted butter
16 young asparagus spears, trimmed (not cooked!)

Sauce:
2 shallots, finely chopped
1 bay leaf
2/3 cup dry white wine
12 tablespoons (1.5 sticks) butter, softened
1 tablespoon chopped fresh herbs (whatever you like – I used thyme, parsley, garlic and dill)
salt & pepper
chopped chives for garnish

Preheat oven to 400. Lay out phyllo 4 sheets thick, then cut in half (one half for each roll). Brush the sheet facing up with melted butter. Fold one corner of the sheet down to the bottom edge to give it a wedge shape.
Lay 4 asparagus spears on top at the longest edge and roll up toward the shortest edge. Repeat for each roll.
Put the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake for 8 minutes or until golden brown.
Meanwhile, put the shallots, bay leaf and wine in a pan. Cover and cook over high heat until the wine is reduced to 3 – 4 tablespoons.
Strain the wine mixture into a bowl. Whisk in the butter a little at a time until sauce is smooth and glossy. Stir in the herbs and salt & pepper to taste. Keep sauce warm until rolls are out of the oven. Serve with sauce on the side or drizzled over the rolls. Or both! Mmm, butter.