Spring Asparagus Phyllo with Lemon Aioli
As Spring is along us, this dish is the perfect side dish to any meal. It is delicious, easy to create, and all the craze as phyllo continues to trend on social media.
- 1 pack of thawed phyllo (each roll uses 3 sheets of phyllo)
- 2 sticks melted butter
- Grated parmesan cheese
- 4 cups grated Asiago cheese
- 2 bunches Asparagus
- 4 oz. salami, sliced thin
- Bread crumbs for sprinkling
- 2 cups mayonnaise
- 1 chopped shallot
- Juice and zest of 1 lemon
- Salt and pepper to taste
Method of Preparation
Butter 1st phyllo sheet, scatter breadcrumbs on top. Butter 2nd phyllo sheet, scatter breadcrumbs on top. Butter 3rd phyllo sheet. Sprinkle 2 tbsp. parmesan cheese in a line towards the bottom. Place 4 asparagus spears along parmesan cheese from one end to other end. Place 2 tbsp. sliced salami on asparagus and sprinkle 2 tbsp. shredded asiago cheese on top.
Roll -op, jelly roll style, making sure all ingredients are tight and compact.
Brush finished roll with more melted butter, and sprinkle more parmesan on top.
Bake on Convection at 400° for 15 minutes. Serve at room temperature with a drizzle of lemon Aioli.
For the Lemon Aioli:
Mix all ingredients and chill