Phyllo Wrapped Aspargus with Herb Sauce An Easy Appetizer

By Lori Bosworth

The clock is counting down the final hours until Christmas. I think I am better organized this year; however, there are still a few things I need to do. I am fairly pleased with my progress this year since I did send my Christmas cards out by December 3^rd, I had time to make Christmas cookies for our family holiday get-together, and I decorated our Christmas tree within a day of buying it. (Sometimes, it takes me 3-4 days to decorate the tree so this was definitely a win this year.)

As far as wrapping presents goes, I had most of them wrapped by Dec. 22 – again another first since I am often wrapping gifts on Christmas Eve. I did have to back out of one holiday event that I would have liked to attend due to lack of time, but I chose to do that rather than run myself ragged.

Preparing food for holiday guests can be extremely time-consuming. Fortunately, I found a few recipes that were very easy to prepare for my family get-together including Phyllo Wrapped Asparagus with Herb Sauce, which is reprinted below with permission from Ricardo Magazine.

The Ricardo Holiday 2017 issue is currently on sale. You’ll find a lot of easy holiday recipes you can make, as well as holiday decorating and entertaining tips.

These phyllo wrapped asparagus hors d’oeuvres were a hit with my guests and it took only 30 minutes to prepare.

I hope you have most of your holiday errands done. It’s nice to be able to take a moment if you can to stop and enjoy the holiday feeling.

Merry Christmas!

Phyllo-Wrapped Aspargus with Herb Sauce An Easy Appetizer

Asparagus is wrapped in phyllo pastry, baked and dipped in herb sauce.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings 2 dozen pieces

Ingredients

  

• 1/4 cup plain yogourt I used 2% plain yogourt.
• 1/4 cup mayonnaise
• 1/2 tsp chopped dill
• 1/2 tsp chopped tarragon
• 1/2 lemon finely grated zest
• 1/4 cup unsalted butter
• 1/2 tsp chopped dill
• 1/2 tsp chopped tarragon
• 1/2 lemon finely grated zest
• 1/4 tsp red pepper flakes
• 3 sheets phyllo dough
• 24 thick asparagus spears trimmed

Instructions

 

• In a bowl, combine yogourt, mayonnaise, 1/2 tsp chopped dill, 1/2 tsp chopped tarragon, zest from 1/2 lemon. Season with salt and pepper. Refrigerate until ready to serve.
• With the rack in the middle position, preheat the oven to 450 degrees C. Line a baking sheet with parchment paper.
• In a saucepan, melt the butter. Add the herbs, lemon zest and pepper flakes. Season with salt and pepper. Remove from the heat.
• On a work surface, brush the sheets of phyllo dough with the butter mixture, laying them one on top of the other.
• Cut the dough lengthwise into 3 strips, then cut each strip into 4 squares. Cut each square into 2 triangles to obtain 24 triangles.
• Place an asparagus spear on a corner of one of the triangles and tightly roll to wrap the centre of the spear. Place on the prepared sheet. Repeat with the remaining asparagus and dough. Brush with the remaining butter.
• Bake for 10 minutes or until the phyllo is golden brown, turning the spears halfway through cooking.
• Place the asparagus on a platter and serve with the herb sauce.