Parmigiano Reggiano Crusted Asparagus

Vegetables

Ingredients

1 Package Phyllo Dough Sheets, thawed

1 Bunch asparagus, medium sized, ends removed (18-20 spears)

1 /2 pound melted butter

1 cup Parmigiano Reggiano cheese, freshly grated

1 tsp black pepper, freshly ground

2 egg whites, well beaten

Instructions

Preheat oven to 375 F.

Bring 1 quart of lightly salted water to a boil.

Cook the asparagus for one minute, drain immediately.

Place one sheet of Phyllo dough on a flat surface, brush with melted butter, and sprinkle it with 1 teaspoon of cheese. Top with another layer of Phyllo dough, and repeat the process, also sprinkle with a pinch of black pepper. Cut the large sheet in half, so that the two sides are the length of the asparagus. Place an asparagus spear at one end of the dough sheet, and tightly roll the dough around the asparagus.

Place the rolls on a lined baking sheet, leaving room between them. Repeat this process until all asparagus has been wrapped. You may have leftover Phyllo, if so, wrap it well and refreeze.

Using a pastry brush, lightly coat the outsides of the rolls with the egg wash. Sprinkle any remaining cheese on the roll.

Bake for 15-20 minutes, until the rolls are golden brown.

Yield: 18-20 spears

Recent Recipes

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

RobertStJohn.com