Asparagus Strudel

Placing Blame



This is Sarah's fault. Back in the second week of Asparagus Aspirations Sarah at Cucina Bella posted a recipe for asparagus and ham Napoleons. I'd been thinking about doing something with phyllo (I can't remember what) and had recently bought a package. Sarah got me thinking about using it with asparagus.

But other's share Sarah's guilt. Asparagus wrapped in prosciutto or Serrano is a common side dish. Last week Pascal offered Asparagus au Gratin using prosciutto and Cooking Debauchery sent in Karaj-Wrapped Grilled Asparagus.

I happen to particularly like blue cheese with asparagus, so having put all these ideas together I came up with a recipe for Asparagus en Croute.

The crisp pastry crackles pleasantly as you bite into it, followed by the pasta-like toothiness of the asparagus and the slightly chewy prosciutto. Texturally, it's a delightful mouthful. As for flavors, the asparagus asserts itself immediately, followed by the salty pork notes of the ham and, lurking in the background, the pungent tang of blue cheese. Butter from the phyllo swirls through the flavor complex behaving much like the countless streams that flow through a river delta.

Asparagus in Phyllo
1/2 lb asparagus — trimmed of woody ends
4 oz sliced prosciutto — cut into narrow strips
4 oz blue cheese* — crumbled
8 sheets phyllo dough
2 1/2 tbsp butter — melted

Cook asparagus until almost done. Chill.

Heat oven to 350F.

Layer 6 sheets of phyllo, brushing each with melted butter. Cut sheets in half, crosswise. Place 1/2 of asparagus in the center of each half. Sprinkle each with 1/2 of ham strips and 1/2 of cheese.

Fold edge of phyllo over asparagus so that the asparagus is just covered. Fold ends toward center. Fold package over lengthwise.

The final result should be around 5 inches long and 3 inches wide.

Bake in center of oven for 15 to 20 minutes until golden brown. Top with a dollop of roasted garlic and paprika mayonnaise. Serves 2.

*I used Bleu d'Auvergne, but most any excellent blue would work.

Garlic/Paprika Mayonnaise is best when made from scratch. But if you don't want to take time to make mayonnaise, roast half a dozen large garlic cloves in a skillet, then mince very finely. Add garlic, 1/2 teaspoon of Spanish paprika, and 1/2 teaspoon of lemon juice to 1/2 cup of store-bought mayonnaise and mix thoroughly.

Technorati: Food | recipe | side dish | asparagus | asparagus aspirations | online event