15 ml orange juice 1 tbsp
75 ml butter, melted 1/3 cup
4 sheets phyllo pastry
salt
5 ml dried tarragon 1 tsp
15 ml orange rind, grated 1 tbsp
50 ml cream cheese 1/4 cup
375 ml leeks, julienned 1 1/2 cup
2 ml pepper 1/2 tsp
12 asparagus, cut in half
In saucepan of boiling salted water; cook leeks for 1 minute. Drain and cool under cold water; drain again. Combine cream cheese, orange rind and juice, tarragon, salt and pepper to taste; set aside.
Lay one sheet of phyllo pastry on work surface; keeping remaining phyllo covered with damp towel to prevent drying out. Brush lightly with some of the butter.
Centre 2 tablespoon (25 ml) of the leeks about 1 inch (2.5 cm) from short edge of phyllo. Lay 3 pieces of asparagus on top. Spread 1 tablespoon (15 ml) cheese mixture over asparagus. Place 3 more pieces of asparagus on top, then about 2 tablespoon (5 ml) more leeks.
Fold along sides of phyllo over mixture; brush with butter and roll up into cylinder. Place, seam side down, on greased baking sheet; brush with butter. Repeat with remaining ingredients to make 3 more rolls.
Bake rolls in 450 F (230 C) oven for about 12 minutes or until golden brown. Cut each roll into thirds just before serving hot.
Serves 4