Reprinted with permission from the author, Quintessence Challis.Read/Write Reviews
Asian Asparagus Wraps
Overly Flavorful Asparagus
Non-hydrogenated margarine (or toasted sesame oil) for brushing**
2 tablespoons raw sesame seeds (preferably black)
Place the asparagus, sesame oil, lime juice, tamari, and garlic in a medium-large skillet. Sauté over medium heat, stirring often, just until the asparagus is bright green and barely tender. You will want them to be slightly underdone, as they will cook a little more in the oven. Remove from heat and set aside.
Preheat the oven to 400° F. Gently remove three large (or six small)* sheets of phyllo and set them aside. Immediately roll up the remaining phyllo dough in plastic. Place in another airtight plastic bag and put it back in the fridge.
If you are using three large sheets of phyllo, cut them in half width-wise to make six sheets.
Place one sheet of phyllo on a clean dry surface and brush it with margarine or toasted sesame oil (or spray it with oil**). Place two thin asparagus spears (or one fatty) at the bottom of the phyllo sheet, making sure to scrape some of the garlic and flavorings from the pan onto the asparagus. Roll the phyllo up and over the asparagus. Continue rolling up until you have a phyllo “cigar.”
Place it on a lightly oiled cookie sheet. Brush the top with more margarine or toasted sesame oil (or spray with oil). Sprinkle with some raw sesame seeds. Repeat this process with the remaining asparagus and phyllo.
Bake until golden brown, about 5-10 minutes. Be careful not to over-brown, as phyllo cooks very quickly. Serve immediately.
* If your 1 lb. package of phyllo dough contains twenty large sheets of phyllo, you’ll need to use three sheets. However, if your 1 lb. package of phyllo contains forty smaller sheets, you’ll need six sheets.
**You may insteadspray the phyllo with oil, as it’s quicker and lower in fat. Of course, the more “buttery” and time consuming approach of brushing the phyllo yields a more intense, rich flavor.
Copyright© 2009 by Wanda Embar. All Rights