Sunday, March 21, 2010

Asparagus and Asagio Canapés

These make great appetizers that you can serve hot or cold. In my case I served them cold for a St. Patrick's day potluck. These turned out great and I will definitely be making them again!

  • 3 sheets phyllo pastry
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Asagio cheese, finely grated
  • 12 asparagus spears, trimmed
  • freshly ground salt & pepper
  1. Preheat oven to 425°.
  2. Bring a large pot of water to boil. Meanwhile prepare a large bowl of ice water and set it aside.
  3. Blanch asparagus in boiling water for 30 seconds. Immediately strain and place asparagus into ice water.
  4. Brush one sheet of phyllo pastry with olive oil and top with second sheet of phyllo pastry; repeat until all three sheets are sandwiched together. Turn over and brush outside with olive oil and sprinkle with 3 tbsp Asagio cheese. 
  5. Cut pastry into 3 x 4 so you have 12 sections. Place an asparagus spear at the beginning of one square and roll till end and place seam down on baking sheet. Repeat until all 12 canapés are ready to bake. 
  6. Sprinkle canapés with remaining cheese and season with salt and pepper.
  7. Bake for 10-12 minutes or until golden brown.

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