Ingredients

  • 24 asparagus
  • 60 ml (1/4 cup) of melted butter
  • 2 phyllo sheets
  • 8 slices of calabrian sausage
  • 10 ml (2 teaspoons) of fresh chopped thyme
  • 60 ml (1/4 cup) of grated parmesan
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Preparation

  • Preheat oven at 180ºC (350ºF).
  • In a casserole of salted boiling water, bleach asparagus for 2 to 3 minutes. Drain. Refresh under very cold water and drain again. Butter phyllo dough sheets and superimpose. Cut sheets in half on the width then in four on the length.
  • Wrap three asparagus in a slice of calabrian sausage then in a phyllo dough.
  • Lay on a baking plate a parchment sheet. Sprinkle with thyme and if desired also with parmesan. Oven bake for 12 to 15 minutes.

Chef's notes

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