CRISP ASPARAGUS ROLLS WITH CHEESE AND XO SAUCE

By Grandmax4

Ingredients

• 6 large asparagus spears
• 6 cups water with 1 tablespoon salt
• ice water
• 2 -3 sheets phyllo pastry for wrapping (20 x 11 inches)
• 6 tablespoons grated parmesan cheese
• 4 teaspoons XO sauce
• 1/2 cup melted butter
• 4 tablespoons olive oil

Preparation

Step 1

Cut off bottom third of the asparagus spears and discard.

Blanch remaining spears for 3 minutes in boiling, salted water; drain and quickly plunge into ice bath to cool.

Cut phyllo sheets into rectangular strips with width matching two-thirds of the length of the asparagus.

Place grated cheese on plate and roll asparagus in the cheese to coat. Place each spear on a phyllo strip close to one end. Add 1/4 teaspoon of XO sauce and wrap phyllo around spears 3 to 4 times. Seal edges with dab of butter.

Heat olive oil in skillet over medium-high heat and pan fry the rolls on all sides, placing sealed edge down first, until the pastry turns golden brown. Serve hot.