Yup, another phyllo recipe. Here at Tasty and Meatless we love phyllo and you could too. Take courage and try it, soon you’ll be layering the flaky sheets like a pro. This filling is very simple, making this dish quick to whip up but will get you oohhs and aahhs from your friends.
Serves four
- 6 sheets of phyllo dough
- 2 tablespoons oil
- 8 asparagus spears
- 1/4 cup egg less mayonnaise
- 1/4 cup honey mustard
- 1/2 teaspoon salt
If you bought your phyllo dough frozen, allow it to thaw over night in fridge. Once you remove the phyllo dough from its box package, keep it moist by laying a damp kitchen towel over the roll while you work with it. If you let the dough dry out, it will crack and be difficult to work with. This recipe uses oil instead of butter, which cuts the fat of the finished dish and also makes this dairy-free. Put the olive oil in a small bowl and clear an area on your counter to work with the phyllo dough. Take one sheet of phyllo and lay it flat. Put your fingertips in the oil and then pat the phyllo sheet lightly all over with your oiled fingers. Place another sheet of phyllo over the first one and repeat. This will keep the layers of the dough separated and flaky when cooked. Repeat a third time.
Next, slice the layered phyllo sheets into four columns. Place an asparagus spear at the bottom of one column and roll the phyllo dough until the spear is wrapped up. When you finish, use your fingers to brush some extra oil on the outer layer for a golden brown color when baking. Repeat with the rest of the asparagus and phyllo. Place the wrapped asparagus on a cookie sheet and bake in a 375º oven for fifteen minutes while you prepare the sauce.
Whisk the egg less mayonnaise, the honey mustard, and the salt together until well blended. Spoon the sauce over the wrapped asparagus or, for a fancier presentation, put the sauce in a plastic squeeze bottle. Then you can paint the sauce on to a serving plate, lay the asparagus on top, and squeeze more sauce over the appetizers.
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