Green and white asparagus in phyllo triangles

Recipe from: 6/1/1996 12:00:00 AM
Ingredients 8
Servings 6


  • 500
    white asparagus
  • a little white wine and butter
  • 500
    green asparagus
  • 125
    white wine
  • butter
  • 500
  • salt and pepper to season
  • 200
    phyllo pastry


1. Peel the white asparagus and cook in lightly salted water with a little white wine and butter. 2. Cook the green asparagus, unpeeled in lightly salted water. 3. Pour white wine into a pan and reduce by half, add the cream and continue cooking until creamy. 4. Cut triangles out of phyllo pastry, place on lightly buttered baking tray and bake in preheated oven until light brown. Be careful, as it browns very quickly. 5. Place one triangle on each plate, arrange the asparagus attractively on it. Pour the sauce over asparagus. Arrange layers of baked phyllo on the top of the asparagus and serve immediately. Serves 6.


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