November 29th
With a bunch of asparagus, I made these rolls with phyllo dough. A very thin dough, it makes for a very crispy pastry around the asparagus.
To make this is simple: cut the dough into rectangles (around 1/2 or 1/4 of the dough size, depending on how large your sheet of dough is). Brush the dough with water, and roll the asparagus. Bake in the oven until golden.
For serving, mix some cottage cheese with some milk (or soymilk) to make it of a more sauce-like consistency. Mix in herbs and chill until time to serve. I also served it with some lemon wedges for a touch of acidity.
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