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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. Keep the phyllo you are not working with covered with a damp towel. | 3. Brush each sheet with the melted butter and fold one corner down to create a wedge shape. | 4. Lay 4 spears on top of the longest edge and roll toward the shortest edge. Make 3 more rolls with the remaining phyllo. | 5. Lay the rolls on a greased baking sheet. Brush with remaining butter. Bake for 8 minutes or until the roll is golden. | 6. Sauce: | 7. Mix Shallots, bay leaf and wine in pan and reduce over high heat until wine is about 3 to 4 tablespoons. | 8. Strain wine mix into bowl and whisk in the butter a little at a time until smooth and glossy. | 9. Stir in herbs. Add salt and pepper to taste. | 10. You may serve the sauce separately garnished with chives. | 11. Note for the phyllo step a butter flavored oil spray works well also. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo pastry	4	sheets		403.4667	0.0	89.76	2.2667
butter	1/4	cup		342.0	15.714	10.686	28.8
asparagus spear	16		trimmed	403.4667	0.0	89.76	2.2667
salad leaf				403.4667	0.0	89.76	2.2667
shallot	2		chopped	230.4	53.76	8.0	0.32
bay leaf	1			-	-	-	-
white wine	2/3	cup		-	-	-	-
butter	3/4	cup	softened	342.0	15.714	10.686	28.8
herb	1	tablespoon	chopped	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
chive			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.