Friday, June 24, 2011
Peanut Sesame Asparagus wrapped in Phyllo Dough
Whoever coined the term, "the lazy days of summer" clearly did not have young children. Life has been busy...but no matter how much so... I'll always find a way to fit in the food.
What follows are the basic steps/photos to an Asian fusion inspired Asparagus wrapped in Phyllo Dough...
Trim your asparagus spears...
Marinate the raw asparagus (for about 30 minutes +) in your favorite Asian sauces.
Here I used a combination of a goyoza dipping sauce from Trader Joe's, sesame oil, creamy peanut butter, a touch of Hoisin sauce and black sesame seeds.
For each 4 pieces of asparagus, I used 2 pieces of phyllo dough....
Place one phyllo rectangle on a clean flat surface, brush lightly with melted butter and sprinkle with crushed peanuts (I used roasted, unsalted and sprinkled more peanuts on than what the photo below depicts)
Then place the second sheet of phyllo dough on top and (again) lightly brush with melted butter.
Next, slice your phyllo dough rectangle in half horizontally (you'll have two, long phyllo dough rectangles (banner shape).
Depending on the thickness of your asparagus, place 2 or 3 spears on each end of the rectangle and roll both ends in towards the middle until they meet.
Then slice down the middle to separate.
Place your asparagus spears wrapped in phyllo dough on a cookie sheet (here it's lined with parchment paper) seam side down.
Brush with a bit more butter (or spray with cooking spray) and throw on some black sesame seeds.
Bake in a 375 degree oven for 8-12 minutes or until the phyllo dough is golden brown and the asparagus is somewhat caramelized.
Serve with your favorite Asian dipping Sauce...or try this one for a: Peanut Sesame Dressing