Phyllo-Wrapped Asparagus with Herb Sauce
As host, you can fiddle with phyllo and assemble asparagus for these beautiful bites before the party gets going, but the canapé should be baked right before serving for the best (read: crispy crunchiest) results. A trusty assistant, however, can easily tackle the dill and tarragon sauce. The perky, creamy condiment takes just minutes to […]
Ingredients
- 1/4 cup (60 ml) plain yogurt
- 1/4 cup (60 ml) mayonnaise
- 1/2 tsp chopped dill
- 1/2 tsp chopped tarragon
- 1/2 lemon, the finely grated zest
- 1/4 cup (55 g) unsalted butter
- 1/2 tsp chopped dill
- 1/2 tsp chopped tarragon
- 1/2 lemon, the finely grated zest
- 1/4 tsp red pepper flakes
- 3 sheets phyllo dough
- 24 thick asparagus spears, trimmed
Instructions
- In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until ready to serve.
As host, you can fiddle with phyllo and assemble asparagus for these beautiful bites before the party gets going, but the canapé should be baked right before serving for the best (read: crispy crunchiest) results. A trusty assistant, however, can easily tackle the dill and tarragon sauce. The perky, creamy condiment takes just minutes to prepare.