Sutter Home Book Club Recipe: Asparagus Wrapped in Leaves
This recipe creates 6 servings of fresh, garden-grown goodness that’s as easy to make as it is delicious. Of all the tasteful foods to pair wine with, asparagus can be one of the trickiest. However, if you stick with refreshing Sutter Home whites, like Sauvignon Blanc or Chardonnay, everyone will be delighted.
1 pound asparagus spears, tough ends trimmed
1 pound package frozen phyllo dough, thawed
8 tablespoons (1 stick) butter, melted
1 cup grated Asiago cheese
Red pepper flakes
1. Preheat the oven to 400F.
2. Bring a large pot of water to a boil and blanch the asparagus for about 3 minutes.
3. Drain the asparagus spears and pat them dry.
4. Open the pastry sheets and work with one at a time. Keep the remaining dough covered. Cut a sheet in half with kitchen scissors. Brush one half-sheet with melted butter. Sprinkle 2 tablespoons Asiago and some pepper flakes on top. Lay an asparagus spear along the edge of the phyllo and roll it as tightly as possible, working gently and leaving the top of the spear exposed. Place on a rimmed baking sheet seam side down. Brush with a little more melted butter and season with salt. Repeat with the remaining ingredients.
5. Bake until golden brown, 7 to 10 minutes.
Find the recipe for Asparagus Wrapped in Leaves and more in Oh Gussie! by Kimberly Schlapman and Martha Foose.
Cookbook page: http://www.harpercollins.com/9780062323712/oh-gussie
Follow Oh Gussie! author Kimberly Schlapman’s “Southern Simple” tip for how to prep the Asparagus Wrapped in Leaves recipe ahead of time:
“This crispy pastry-wrapped asparagus can be assembled, placed on a lined baking sheet, and wrapped tightly in plastic wrap. Store them in the refrigerator until ready to bake.”