Asparagus & Ham Phyllo Rolls with Blue Cheese Sauce
asparagus, trimmed, cut into bite-sized pieces
olive oil, divided
each salt and pepper
3 1/2 oz
green onions, finely chopped
finely chopped fresh rosemary
phyllo pastry sheets, thawed
unsalted butter, melted
reduced sodium chicken broth
each salt and pepper
Set oven to broil. Line a baking sheet with parchment paper. In a bowl, toss asparagus with 1 1/2 tsp (7 mL) olive oil, salt and pepper. Place asparagus on baking sheet and broil until tender-crisp, 3 to 5 min. Remove from oven and set aside. Reduce oven to 375°F (190°C).
Heat remaining oil in a skillet over medium-high heat. Add onions and cook, 3 min. Add garlic, ham, green onions and rosemary and cook 3 min. then stir in asparagus. Remove from heat and let cool.
Lay a sheet of phyllo on work surface, brush with melted butter and repeat with 2 more sheets, creating a 3-layered crust. Repeat with remaining 3 phyllo sheets. Cut each crust into 8 equal rectangles (you will have 16 total). Place 2 tbsp (30 mL) of the asparagus mixture in centre of each rectangle. Brush edges with butter, fold short edges towards the centre and, starting with one long side, roll to create a small cylinder. Lightly brush each roll with butter and place on prepared baking sheet. Bake on middle rack of oven, turning halfway through, until crisp and golden brown, about 18 min.
Meanwhile, in a medium saucepan melt butter over medium heat. Add onion and garlic and cook until softened, 3 min. Whisk in flour, then milk, chicken broth, salt and pepper. Turn heat to medium-high and bring to a boil, whisking constantly. Once sauce thickens, reduce heat to medium-low and whisk in blue cheese, a little at a time, allowing cheese to melt between additions. Remove from heat, whisk in mustard and mix until smooth.
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