When working with phyllo pastry if it
is frozen, thaw it in the refrigerator.
Keep the unused pastry covered with a damp towel while you are working with it.
If the pastry tears, don't worry, just patch it back together.
Remaining phyllo can be refrozen.
1 lb. asparagus cut in 1 inch pieces
2 medium sized leeks cleaned and thinly sliced
1 T. chopped shallot
2 1/2 sticks butter divided and melted
1/2 lb. gruyere cheese grated
3 oz. sliced almonds toasted
2 T. fresh parsley chopped
4 T. fresh dill chopped
2 T. fresh chives chopped
1 t. salt
1/2 t. paprika
2 T. lemon juice fresh
12 leaves of phyllo pastry
Blanch asparagus in a large pot of boiling salted water for 3 minutes. Drain and
pat dry. Place in a bowl.
Saute leeks with the shallots in 4 T. of the butter until transparent. Add to
the asparagus. Add the remaining ingredients except for the butter and phyllo.
Preheat the oven to 350°F. Butter a cookie sheet with the melted butter.
Lay one sheet of phyllo on a work surface. Brush with the butter. Continue until
you have 6 layers of phyllo, buttering each one thoroughly.
Place half of the asparagus mixture along one of the short ends. Tuck ends in
and roll up jelly-roll style. Place on the baking sheet. Proceed and make second
Brush the top of the rolls liberally with butter. Bake for 40 - 45 minutes,
until golden. Cool slightly and cut into 2 inch pieces.
Serves 8 as a first course.