Asparagus in Phyllo Shells with Roasted Shallots
.
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
Instructions:
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.
Nutrition Facts:
Amount Per Serving:
Calories 131
Fat 6 g, Cholesterol 0 mg,
Sodium 312 mg,
Courtesy Of:
Tavolo
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