hitting the green

It feels like I’ve traveled more in the past three weeks than I have in the last three years. And I have to say it has been a blast! I surprised my husband with a trip to the PGA in Rochester, NY. An amazing Garden Club of America Annual Meeting flower show in Columbus, Ohio. And a very special luncheon in LA to shower my youngest and her soon to be first with so much love.

One of thing I’ve missed most about traveling is eating. Dining out, eating in, trying new foods, especially with new faces. One culinary standout on this last trek was cocktails at my college roommate’s home in Rochester. My friend Missy made the most amazing asparagus asiago phyllo apps. One bite and I knew I had to have the recipe.

Here’s her asparagus in phyllo with asiago. Take one of the wrapped packages of phyllo dough out of the freezer and thaw in the refrigerator overnight or on the counter for at least three hours.

Preheat oven to 375 degrees. Melt one-quarter cup butter in a small saucepan.

Unwrap the phyllo and cut the stack in half lengthwise. Cover one stack with a damp paper towel.

Using the phyllo height as a guide, cut off the tough ends of a bunch of thin asparagus so that the tips and ends of the spear will extend beyond the phyllo dough strips when rolled up.

Take one half-sheet of phyllo and brush with melted butter. Sprinkle grated asiago cheese vertically down one end. Place the asparagus spear on top the cheese. 

Gently roll up, so the tops and ends of the asparagus spear show.

Place the roll, seam side down, on a baking sheet. Brush the top with more butter and sprinkle with more cheese and a little freshly ground pepper.

Bake for 15-18 minutes until golden brown and crispy.

Best served hot, stright out of the oven.

This birthday, just like that appetizer, was a birdie for sure!