Wednesday, January 11, 2012
Asparagus Spears, and my 100th Post!
So to make this post special, I'm sharing one of my favourite recipes. It's an appetizer (of course) and I learnt it a few years ago when my grandmother and I went to a cooking class for beginners. Hot, crunchy, buttery, cheesy, and clearly very easy to make since it was taught to me in a beginner's class, these asparagus spears are one of my family's favourite to eat as part of our appetizers.
-3 sheet of Phyllo pastry (make sure you thaw them in the fridge overnight)
-1/4 cup melted butter
-1 bunch of asparagus (24 spears)
-1/2 cup grated parmesan or asiago cheese
Take out the phyllo pastry and sheets and lay them in between two moist towels. This is to keep the sheets moist and to prevent them from drying up and breaking when you try to roll them later on. Wash your asparagus, snap off the stalk part at the bottom, blanch them in boiling water for 3 minutes, plunge them into cold water to stop the cooking, then let them dry. Melt the butter in a small dish.
Using a cooking brush, brush one phyllo sheet with butter. Cut the sheet into either six or eight squares, depending on the length of your asparagus. In the bottom half of each square, lay out some grated cheese. Then put an asparagus spear at the very bottom of the square and roll it. Be sure to leave the asparagus head peeking out at the top. Repeat until you run out of asparagus.
Line a baking sheet with tin foil and lay out the asparagus spears. Bake at 450 degrees for 10-12 minutes, stopping halfway to turn them over. Let them cool for a few minutes before serving.