Vegan Asparagus Phyllo Rolls Recipes

PHYLLO WRAPPED ASPARAGUS

Steps:

• Preheat oven to 375 degrees F.
• Snap off the tough ends of the asparagus.
• Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
• Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan.
• Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.
• Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
• Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

VEGAN ASPARAGUS PHYLLO ROLLS

Steps:

• Snap off the ends of the asparagus and rinse. Place into a large pan and pour in enough water to almost cover. Cover, with the lid vented. Place over medium heat until the water begins to boil. Close the lid completely and turn down the heat. Steam for 2-5 minutes, until bright green and tender-crisp. Take off the heat and drain.
• Open the package of phyllo dough and lay onto a flat surface. Cover with plastic wrap and place a damp paper towel or wash cloth on top.
• Pulse the walnuts in a food processor until coarsely chopped.
• Heat the oil in a small sauce pan over medium heat for 3 minutes, until hot. Preheat the oven to 375 and grease a baking sheet.
• Take a sheet of phyllo dough and brush with oil. Place another sheet on top and brush again. Make it 3-4 layers thick.
• Take 3-4 asparagus stalks and stack them in a pyramid at the end of the phyllo dough that is closest to you. Sprinkle with walnuts, and a bit of the pepper, salt, garlic powder and tarragon.
• Begin to roll it all up in the dough. Stop after every rollover and brush the dough with more oil, and close the ends up as you roll. It should resemble a large egg roll. Seal up the end of the sheets with oil and place on the greased pan. Brush the top with oil so it doesn't dry out.
• Repeat this with the dough and asparagus until it is all used up. Bake for 15-20 minutes, until golden brown. Let cool for a few minutes and slice diagonally into thirds. Serve over a salad, or arranged on a platter as an appetizer.

PHYLLO WRAPPED ASPARAGUS AND BOURSIN

Steps:

• Preheat oven to 350 degrees F.
• Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

PHYLLO-WRAPPED ASPARAGUS & PROSCIUTTO ROLLS

Steps:

• Preheat the oven to 200°C.
• Crush and finely chop the garlic and put it with the butter in a small pan over a low heat. Heat it until the butter has melted - be careful! Butter burns very easily, as does garlic.
• Remove from the heat and allow to stand for 10 minutes. Sieve the butter/garlic mixture into a bowl.
• Peel and trim the bases of the asparagus stalks.
• Brush a sheet of phyllo with the flavoured butter, double it over and sprinkle it with parmesan and freshly ground black pepper. Lay a slice of Parma Ham on top, then place an asparagus spear across and roll the phyllo pastry around it. Brush the roll with more butter, cut off the ratty ends to tidy it up, then cut the phyllo-wrapped asparagus diagonally into 5cm lengths and place on a sheet of greaseproof paper on a baking tray. Repeat with the rest of the asparagus, phyllo and Parma ham.
• Bake for 10 minutes or until golden brown.
• Remove to a serving dish and watch them disappear.

ASPARAGUS ROLLS

Steps:

• Preheat oven to 400*.
• Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked crisp tender.
• Open crescent roll dough and separate at the seams. Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear.
• Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned.

PHYLLO SPINACH ROLLS

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and saute until translucent, about 3 minutes. Reduce heat to low and add spinach. Slowly stir in cheeses until well blended. Cook 5 minutes. Remove from heat. Add egg and mix well.
• Butter 13x18-inch baking sheet. Stack 3 phyllo sheets on damp towel. Brush each sheet with melted butter. Spoon about 1/2 cup filling into 1-1/2" wide strip down long edge of phyllo. Roll up as for jelly roll, starting at long edge with filling and using towel as aid. Transfer to prepared baking sheet, arranging seam side down. Brush with melted butter. Repeat with remaining phyllo for 3 more rolls. Freeze 15 minutes.
• Preheat oven to 350 degrees. Cut rolls into 1" piecds. Bake until golden brown, 15 minutes.

FUSILLI IN CREAMY VEGAN ASPARAGUS PESTO

Steps:

• Process 1 garlic clove in a blender until finely chopped. Add ⅓ cup cashews and 1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt and blend until cashews are finely chopped, about 30 seconds. Add 1 cup packed basil leaves and half of asparagus (about 4 oz.) and process until a smooth paste forms, scraping down the sides of the bowl as needed. With processor running, stream in ⅓ cup olive oil and 2 Tbsp. fresh lemon juice until combined.
• Cook 12 oz. whole wheat fusilli in a large pot of boiling salted water for 1 minute less than package directions. Add remaining asparagus and cook for 1 minute more. Reserve 1 cup pasta cooking liquid, then drain pasta and asparagus.
• Return pasta and asparagus to pot and add pesto. Toss, adding pasta cooking liquid ¼ cup at a time, until desired texture is achieved. Top each serving with additional basil leaves.

VEGAN CREAM OF ASPARAGUS SOUP

Steps:

• Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
• Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
• Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.