Email to Chris Williams      

Asparagus in Phyllo Shells with Roasted

Source of Recipe

Tavolo Kitchens


Recipe Introduction

Asparagus in Phyllo Shells with Roasted Shallots

List of Ingredients

2 pound asparagus, trimmed
1 teaspoon chives, fresh, chopped
1 tablespoon dry breadcrumbs, fine
1 teaspoon fresh dill, chopped
1 teaspoon fresh parsley, chopped
1/4 teaspoon freshly ground black pepper, or to taste
4 teaspoon olive oil
2 teaspoon red wine vinegar
1/4 teaspoon salt,
1/4 teaspoon salt, or to taste
6 shallots, peeled and thinly sliced
4 sheets of phyllo dough, 14-by-18-inches


Recipe

To Make Phyllo Shells: Preheat oven to 325 degrees F (165 degrees C). In a small bowl, combine breadcrumbs, herbs and salt; set aside.
Brush 1 sheet of phyllo dough lightly with about
one-fourth of the olive oil; sprinkle with one-third of the seasoned breadcrumbs. Repeat with two more sheets of phyllo. Top with remaining sheet of phyllo and brush lightly with remaining oil. Cut the rectangle into 6 pieces (in half lengthwise and in thirds crosswise) [per recipe serving 6]. Press each square into a large (10-oz.) custard cup. Set the cups on a baking sheet and bake for 25 to 35 minutes, or until golden. Let the shells cool in the cups on a rack. (Phyllo shells may be made up to 8 hours ahead and stored in an airtight container.)

To Prepare Vegetable Filling: Increase the oven temperature to 400 degrees F (205 degrees C). Lightly oil a baking sheet or coat it with nonstick spray. Separate shallot slices into rings. In a bowl, toss the rings with two-fifths of the oil [2 teaspoon in recipe serving 6], salt and pepper. Spread them on the prepared baking sheet and bake, stirring frequently, for 20 to 30 minutes, or until golden. Set aside to cool.
Peel asparagus stalks. Cut into 2-inch lengths. Cook in a large pot of boiling salted water just until tender, 2 to 3 minutes. Drain and refresh briefly under cool water. (The asparagus should be lukewarm.)
Whisk vinegar, herbs and the remaining oil [1 tablespoon in recipe serving 6] together in a bowl; add the asparagus and toss to coat. Season with salt. Spoon the asparagus into the phyllo shells and garnish with the roasted shallots. Serve immediately.