Phyllo-Rolled Asparagus with Cottage Cheese sauce

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.

Balsamic Asparagus with Parmesan

November 23

Having bought a bunch of green asparagus from the market, I thought of this one recipe (in French) that I saw online. Although the recipe used white asparagus, it worked just as well with green ones.

The method is simple. After snapping off the tough, woody part of the asparagus, and cleaning the stalk, cook it in a pan with some oil. Once cooked (I had to do mine in two batches), add in a little balsamic vinegar, some sugar, and a hint of salt. Then serve with some parmesan cheese.

We had it that night with some parsley mashed potatoes. Delicious!

Tonight's dinner

Pasta:

Asparagus rolls with cottage cheese/herb sauce: