Ingredients
- 1 pkg. phyllo dough, defrosted
- 1 stick unsalted butter, melted
- 1 bunch green asparaus, trimmed
- 1/2 cup Parmesan cheese, grated
- coarse ground black pepper
- 1/2 cup mayonnaise
- 1 T. grated horseradish
- 1 t. capers, minced
- 2 t. whole seed mustard
- salt and pepper to taste
Preparation
Step 1
Preheat oven to 350 degrees.
In a small bowl, combine mayo, horseradish, capers and mustard. Taste and adjust seasonings. Reserve till ready to serve.
Bring a large pot of heavily salted water to a boil. Toss in the trimmed asparagus and blanche for 2 minutes or until bright green. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside. This can be done a day ahead.
Remove phyllo from package and place a barelydamp paper towel over it to keep it from drying out.
Remove one sheet and lay it out on your work surface. Brush with a thin layer of melted butter, then sprinkle on some Parmesan and then pepper. Place another layer on top and repeat with the butter and cheese until you have 3 layers.
Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles.
Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up. Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.
When ready, bake until golden brown, approximately 15 minutes. Serve hot with sauce