50 ml butter 4 tbsp
5 sheets phyllo pastry
10 asparagus spears
SAUCE
2 shallots, finely chopped
1 bay leaf
150 ml dry white wine 2/3 cup
175 ml butter, softened 3/4 cup
15 ml fresh herbs, chopped 1 tbsp
salt & pepper to taste
Melt butter; cut pastry sheets in half. Brush a half sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape.
Trim asparagus; lay a spear on top at the longest pastry edge and roll up towards the shortest edge. Make nine more rolls in the same way.
Lay the rolls on a greased baking sheet. Brush with remaining melted butter. Bake in preheated 400 F (200 C) oven for 8 minutes or until golden.
Meanwhile, put shallots, bay leaf and wine into a saucepan. Cover with a tight-fitting lid and cook over high heat until wine is reduced to 3 to 4 tablespoons (45 to 60 ml).
Strain wine mixture into small bowl. Whisk in butter, a little at a time, until sauce is smooth and glossy.
Stir in herbs and season to taste with salt and pepper. Return to pan and keep warm. Place asparagus rolls on serving plate and sauce in separate server. Pour sauce onto rolls.
Serves 2