Food & Wine Pairings

Food and wine make great companions. When paired properly each makes the other taste better. The right wine can make each bite of food taste as good as the first bite. The right food can make the wine seem like the best wine you ever tasted. Sounds good right? Unfortunately, the wrong pairing can ruin the flavor of both. I know someone who poured out a perfectly good bottle of wine because the food actually convinced him that the wine had gone bad. He was understandably frustrated that he hadn't considered that it was just the wrong combination.

There are some definite guidelines for pairing wine with food...and they aren't quite as stringent as they used to be. Check this page for monthly pairing tips, suggestions, and stories as well as our monthly Wine Club Recipes.

WINE CLUB RECIPES

Every month Bacchus' Executive Chef, Sarah Tilton creates recipes to pair with the wine club wines. All recipes created or adapted by Sarah Tilton unless otherwise indicated.

August is picnic season, and concert season what’s better than concerts in the park with some yummy food and a great bottle of wine? Two great bottles…and maybe friends to share it all with! This month’s recipes are all about the picnic, or at least the main course of the picnic. Super tasty sandwiches that are as easy or crazy as you like, all of which will pair terrifically with wine. Enjoy!!

Recipes:

Spanish Chorizo & Chicken Panini
Grilled Lamb Sandwiches w/ Sweet Red Onions
Grilled Vegetable Panini
Fresh Shrimp Rolls

SPANISH CHORIZO & CHICKEN PANINI

1 or 2 Spanish Chorizos (dry), sliced thin (or diced)
1 small onion, sliced thin
1 red bell pepper, sliced into thin strips
2 cloves garlic, chopped
1/4 teaspoon pimenton or paprika
¼ - ½ cup chicken stock (or wine)
Leftover roasted or grilled chicken, sliced
Manchego, Mahon or similar cheese, sliced or grated
Good fresh bread: sourdough, peasant, rustic or baguette (thick cut or crusty rolls are best for this sandwich)
Condiment options: aioli, tapenade, or dark grainy mustard (try tasting it with a bit of the chorizo, before adding it to the sandwich, it’s all about complementary flavors)

Sauté onions, bell pepper and garlic over medium heat (use a touch or olive oil or cooking spray to coat the pan first) until onions start to turn translucent. Add chicken stock and paprika. If you dice the chorizo instead of slice, you can add to the onions and sauté. You want the onion mixture to be soft, moist (slightly saucy so it seeps into the bread) and flavorful. Keep the flavor (and saltiness) of the chorizo in mind when you season the onions with salt and pepper.

Assemble the sandwich: Spread the onion mixture, the chorizo, chicken and cheese on bread of choice, top and wrap up. If you are having at home, these would be good heated up in the oven (wrap in foil) or on a Panini press. Or, take on a picnic and eat cold.

GRILLED LAMB SANDWICHES W/ SWEET RED ONIONS

Have leftover lamb? Use your leftovers in this tasty sandwich, or grill enough to have for the meal, and some for the picnic sandwiches the next day!

1 butterflied boned leg of lamb, trimmed of excess fat
6 garlic cloves, thinly sliced
2 tablespoons minced fresh thyme
1 tablespoon dried savory
1 tablespoon minced fresh rosemary
Salt & Pepper
1 large sweet red onion, thinly sliced (as thin as you can)
1/4 cup plus 3 tablespoons extra-virgin olive oil
Good crusty rolls or peasant bread
Aioli
Tapenade (don’t have any? Pulse kalamata olives, a clove of garlic and a touch of olive oil in the food processor. Add capers and anchovies, too, if you like.)
Fresh mint or basil leaves, arugula, or micro greens (optional)
Feta Cheese, softened

Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.)

Prepare barbecue (medium-high heat). Cut rolls horizontally in half (or thick slice the rustic bread). Brush cut sides of bread with remaining olive oil.

Grill lamb until meat thermometer inserted into thickest part registers 135°F for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes before serving or using. For these sandwiches, you can make the lamb a day ahead. Unless you want them hot, go ahead and let the lamb cool before slicing it for the sandwiches.

Grill the bread lightly. Assemble the sandwiches with aioli, tapenade, onion slices and lamb. Add the fresh mint or basil if desired. Wrap up for the picnic!

GRILLED VEGETABLE PANINI

This can be as simple or complex as you like. Substitute other vegetables for the ones you don’t like or have on hand, or just leave them out.

8 large garlic cloves, peeled
1 zucchini, cut lengthwise into 4 slices
1 Eggplant, sliced ¼ - ½ inch thick
Fresh shiitake or Portobello mushrooms, stems removed
8 green onions, roots and 4 inches of green tops trimmed or
Red onion slices
1 tomato, thinly sliced
1 teaspoon plus 3 tablespoons olive oil (preferably extra-virgin)
2 teaspoons minced fresh thyme and basil
2 Tbsp Balsamic Vinegar (choose a good quality aged balsamic for best flavor)

Possible Condiments (you choose)
Fresh basil, mint, cilantro or arugula
Fresh seasoned ricotta cheese
Fresh Chevre (goat cheese)
Hummus

Panini Rolls or Soft Focaccia bread

Preheat oven to 350°F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.

Prepare barbecue (medium-high heat), grill pan or preheat broiler.

Arrange eggplant, zucchini, mushrooms, onions and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter.

Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper and thyme/basil. Drizzle dressing over vegetables.

Spread rolls with mashed garlic, dividing equally. Spread cheeses or hummus as desired. Top each roll with tomato slices, eggplant, zucchini, green onions and mushroom, etc. Cut and wrap.

FRESH SHRIMP ROLLS
This is the quick and easy recipe… the flavors would be heightened by grilling or poaching fresh shrimp/prawns, if you have the time and inclination.

10 oz peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces
2½ cups thinly sliced iceberg lettuce (about 1/4 large head)
1¼ cups finely grated peeled fresh coconut, or shredded mango, or papaya
1/2 unpeeled English hothouse cucumber, seeded, cut into 1/4-inch cubes (1 cup)
1 Tbsp plus 1/2 Cup fresh lime juice
6 Tsps fish sauce (such as nam pla or nuoc nam),* divided
4½ Tsps sugar, divided
3 Tsp minced seeded red or green serrano chiles, divided (less if you prefer)
2 Tbsp finely chopped green onion
2 Tsp chopped fresh mint leaves
15 8- to 9-inch-diameter rice paper rounds (spring roll wrappers)

Combine shrimp, lettuce, coconut (or mango), cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 teaspoons of the chiles, green onion, and mint in large bowl.

Moisten a clean kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until it begins to soften, about 20 seconds. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch long strip down center of wrapper. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling. Repeat with remaining wrappers and filling.

DO AHEAD: Can be made 8 hours ahead. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate. Let rolls stand at room temperature 10 to 15 minutes before serving.

Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl. Serve rolls with dipping sauce.

JULY - The 2nd Annual Bacchus Block Party!!!

Here it is again, time for barbeques, block parties and fireworks. It’s already hot in our neighborhood, so I’m shooting for easy and seriously tasty block party food for our Fourth of July celebration! The ultimate mixed grill with a variety of flavors.

First, the accompaniments that can be included with your mixed grill:
Pita Bread. Tortillas, Rolls, Buns, etc.
Shredded cabbage, lettuce, carrots, etc.
Shredded cheese (cheddar, parm, manchego, jack)
Your favorite potato salad, green salad or cole slaw

Chili Spiced Burgers
Grilled Sausage Rolls
Grilled Swordfish Tacos
Yummy Fresh Grilled Corn, Asparagus, Mushrooms & Onions
Barbeque Pork Wraps
Perfect Potato Packets
Delicious Grilled Fruit

CHILI SPICED BURGERS

1 lb ground beef (or turkey)
1 small onion, diced small
1 clove garlic, minced
1 Tsp Ground cumin, toasted
¾ Tsp Chili powder
¼ - ¾ Tsp Cayenne (optional)
Kosher Salt
Fresh Ground Pepper

Sweat the onions in a small sprayed skillet over medium heat. As the onions start to soften, add garlic. Cook a couple of minutes longer until translucent and remove from heat. Let cool.

Mix ground beef, onions, and spices with about 1 tsp of salt and a touch of pepper. Mix it together to spread the flavors throughout, but try not to overwork it. If you want to check it before committing the amount of spice, take a small amount (like a bite-sized meatball) and cook in the skillet (you may need to spray again with cooking spray) until done. Let it cool slightly and taste it. If you want more spice, add it. More salt? Add it. The spices will color the meat a bit, and create a nice aroma. When to your liking, form into burgers and grill.

GRILLED SAUSAGE ROLLS

Okay, this name is a bit misleading. Really, they are sausages on buns…but the buns can be rolls! Use your favorite sausages: Polish, Bratwurst, Italian, Lamb, Chicken.

Just grill them and add them to your favorite bun (or wrap them up in a pita or tortilla) add some grilled onions, peppers, veggies, relish, etc., and enjoy.

GRILLED SWORDFISH TACOS W/TROPICAL SALSA

1 lb Swordfish filet, cut into strips (about 1.5 - 2 inches thick, 3 – 4 inches long)
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder (or whatever you have on hand)
1 small jalapeno, coarsely chopped (more or less is fine, leave seeds out for less burn)
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Garnish Options:
Chopped cilantro leaves
Fresh Tropical Salsa, recipe follows
Thinly shredded purple & white cabbage
Thinly sliced red onion
Thinly sliced green onion

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade and place onto a hot grill. Grill the fish for 1.5 minutes on the first side and then flip for 30 seconds to a minute. When done to your liking, remove. Let rest for a few minutes (you can flake the fish a bit, too.).

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Tropical Salsa :
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
1 teaspoon minced garlic
Well rinsed canned black beans (optional)
Pinch salt

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

YUMMY FRESH GRILLED CORN, ASPARAGUS, MUSHROOMS, ONIONS...

These are just some of the fresh vegetables that taste great grilled. What’s your favorite?

Fresh Corn on the Cob, preferably, the kind you peel and clean yourself. If it’s been cleaned for you, it’s not as fresh.
Asparagus, tough ends snapped off
Mushrooms (crimini, Portobello, maitaki, etc)
Zucchini, washed, ends trimmed and cut in half lengthwise

You can grill the veggies dry, or lightly brush them with a touch of olive oil and sprinkle them with good salt. You don’t need foil or skewers for most of them, but can skewer the mushrooms if they are smaller in size.

BARBEQUE PORK WRAPS

These are fun and different. The great part is, you can make the pork ahead.

1 lb boneless pork shoulder, cubed
¼ cup apple cider
2/3 bottle of beer or ale
1 onion, chopped
Salt & Pepper
2 cloves fresh garlic, minced
Water or Chicken Broth to cover
Barbecue Sauce
Large or medium tortillas
Shredded cheese

Salt and pepper the pork cubes. Spray a large sauce pot with cooking spray (or add about 1 Tsp of Olive Oil). Over medium-high heat, add the pork and start to brown. After a couple of minutes, add the onions and garlic. When the pork is browned on the outside, add the apple cider, beer and enough water or broth to cover the meat. Turn down heat to medium-low and cover. Let simmer for 20 minutes (it should be bubbling slightly). Stir. Add 1 cup of your favorite barbecue sauce. How is the liquid? If there is still plenty of liquid, return the lid and continue to simmer, lid slightly ajar, for another 20 minutes.

The goal is for the meat to become so tender it falls apart to the touch and the sauce to become thick and full (but not like paste!). When this has happened, you are ready to make some delicious wraps!

For “eat now” wraps – simply spoon some of pork onto middle of tortilla, add desired amount of cheese and perhaps some diced red onion and fresh cilantro, and fold in ends and roll up middle.

For “make ahead” wraps – let pork cool completely. Wrap as above and wrap in plastic wrap or foil. These can be enjoyed cold. To heat on the grill, wrap in foil (make sure you have removed plastic wrap) and place on low to moderate heat of grill. Turn once or twice to promote even heating. Want a little crispy? Take out of foil towards end of heating and place directly on grill to toast up the tortilla.

Enjoy!

PERFECT POTATO PACKETS

My family used to make these all the time with steak, chicken, even our BBQ’d Turkeys (yup, you heard right).

“New” Red Potatoes (other similar potatoes will work well, too)
Fresh lemon slices
Fresh onion slices
Fresh garlic sliver
Salt and Pepper
A drizzle of good olive oil (an indulgent option is to use a pat of butter instead)
Herbs, optional (a bit of fresh rosemary or thyme will be nice here)
Foil for wrapping (this should be in pieces big enough to wrap around the potatoes and their accompaniments and seal)

Wash the potatoes and cut out any unappealing spots. Place an onion slice down in the middle of a foil. Place the potato on top of the onion slice. Add the garlic, another onion slice, lemon slice, fresh thyme, etc. Sprinkle with salt and pepper. Drizzle with olive oil. Wrap tightly in foil. Cook on moderate part of grill, turning occasionally, until potato is cooked through (soft). YUM!

DELICIOUS GRILLED FRUIT

Grilled fresh fruit is so amazing. Have it by itself, or with a little ice cream or fresh whipped cream. A good aged balsamic vinegar or reduction or some chocolate drizzled over it is also tasty!

Fresh pineapple spears
Fresh Strawberries
Stone Fruit (Peaches, Nectarines, etc.), halved

Clean the fruit and pat dry. Place directly on grill. Turn over when bottom gets nice grill marks and starts to caramelize. The idea is not really to "cook" the fruit, but to heat it through and caramelize the sugars just a bit (brings out great flavor!). Remove and serve.

JUNE 2008
Can you feel it? Longer days, that intangible itch to be outside, away from a desk, a computer, and anything that feels like...work. It's called SUMMER! And, we're all trained from childhood that Summer means: V-A-C-A-T-I-O-N. Well, we can't promise you a vacation, but we can help with some summery meal ideas and wine pairings. Hope you enjoy!

Dry-Rubbed Salmon Tacos w/Tomatillo-Avocado Slaw

Honey & Spice Glazed Chicken

Beef Tenderloin "Dogs" w/ Relishes

DRY-RUBBED SALMON TACOS WITH TOMATILLO-AVOCADO SLAW

Two 8-oz skinless, center-cut salmon fillets
1 Tsp ground cumin
1 Tsp chili powder
1 Tsp brown sugar
Salt & freshly ground pepper
Extra-virgin olive oil, for brushing

2 tomatillos, husked and quartered
1 garlic clove
2 -3 Tbsp cilantro, chopped
1 small jalapeño, seeded and quartered
6 Tbsp sour cream
1 ripe avocado (Haas or similar), peeled and pitted
4 cups red and green cabbages, shredded
8 corn or flour tortillas
Hot sauce and lime wedges, for serving

In a small bowl, combine the cumin, chili powder, brown sugar and salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.

Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.

Preheat the oven to 300°. Preheat a grill pan.
Stack the tortillas and wrap them in foil. Bake for 10 minutes.
Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.

Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.

HONEY-AND-SPICE-GLAZED CHICKEN

4 chicken breast halves bone-in, with skin
1/4 cup honey
1 Tbsp Dijon mustard
2 garlic cloves, minced
2 Tbsp fresh lemon juice
1 Tsp sweet paprika
1/4 Tsp cayenne pepper
Salt and freshly ground black pepper

Preheat the oven to 425°.

In a small bowl, combine the honey, garlic, lemon juice, mustard, paprika and cayenne.

Put the chicken breasts on a rimmed baking sheet. Using a sharp knife, make 2 deep slashes in each breast. Season the breasts with salt and black pepper, then brush most of the honey glaze all over them. Bake for 15 minutes.

Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through. (juices should run clear – or use a digital thermometer)

Remove the chicken breasts from the oven and preheat the broiler. Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp.

BEEF TENDERLOIN “DOGS” WITH RELISHES

1 lb center-cut beef tenderloin
Salt and freshly ground pepper
3 tablespoons canola or olive oil
1 clove garlic, minced
1/2 Tsp sweet paprika
1/2 Tsp dry mustard
1/4 Tsp cayenne pepper
Good fresh rolls or a baguette cut into 4 pieces.

Meanwhile, in a small bowl, stir the canola oil with the garlic, paprika, dry mustard and cayenne and season generously with salt and pepper. Quarter the tenderloin lengthwise, forming 4 long strips. Rub the tenderloin dogs with half of the seasoned oil. Brush the cut sides of the baguette with the remaining seasoned oil.

Grill the dogs over high heat, turning them occasionally, until they are lightly charred outside, about 10 minutes for medium-rare meat. Grill the baguette, oiled-side down, until lightly toasted. Serve the beef tenderloin dogs on the toasted baguette, topped generously with the corn relish.

GRILLED CORN RELISH
2 fresh ears of corn
1/4 cup finely diced red bell pepper
2 tablespoons finely diced red onion
2 tablespoons finely diced celery
1/4 cup cider vinegar
1 1/2 teaspoons sugar

Husk and clean corn ears. Brush lightly with olive oil. Grill until heated with nice grill marks on ears. Cool, and cut kernels off of ears. Transfer the corn kernels to a bowl and add the bell pepper, onion and celery.

In a saucepan, heat the cider vinegar with the sugar and a generous pinch of salt and pepper just until the sugar dissolves. Pour the vinegar over the vegetables and refrigerate the corn relish until chilled.

ONION RELISH
2 pounds Spanish onions, sliced crosswise 1/2 inch thick
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons light brown sugar
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper

Light a grill. Brush the onion slices on both sides with 2 tablespoons of the olive oil. Grill over low heat for about 20 minutes, turning only once or twice to keep the slices intact, until charred and tender. Brush the onion slices with the remaining 2 tablespoons olive oil during grilling. Let cool slightly. Cut the onions into 1/2 -inch dice and transfer to a large bowl.

In a small nonreactive saucepan, simmer the vinegar and brown sugar over low heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Pour the mixture over the onions and stir in the cayenne. Season with salt and black pepper. Serve the onion relish warm or at room temperature.

May 2008
Welcome spring! I think it's safe to say that May is my favorite month -- only partly, I'm sure, because it is also the month of my birth. I simply love the spring, even in LA where seasonal changes are microscopic and require attention to notice (don't blink). It is also the time to take advantage of fresh ingredients. Asparagus is best in spring. This month, I'm suggesting a great vegetable salad with grilled steak...the vegetables can be whatever you want. I hope you enjoy!

FUSILLI WITH SAUSAGE, MUSHROOMS AND SHIRAZ
BBQ STEAK & VEGETABLE SALAD
ASPARAGUS & GOAT CHEESE PHYLLO WRAPS

FUSILLI WITH SAUSAGE, MUSHROOMS & SHIRAZ*
*Recipe courtesy of Domaine Terlato & Chapoutier
Servings : 4

INGREDIENTS:
12 oz. Italian sausage, 1/2 inch slices
1 1/2 cups yellow onion, chopped
3 cloves garlic, chopped
2 cups Portobello mushroom, crumbled
3/4 tsp. dried rosemary, crumbled
1 tsp. dried thyme
1/4 tsp. each salt and pepper
12 oz. Shiraz wine
28 oz. Italian plum tomatoes, through a food mill
2 pinches red pepper flakes
1 lb. Fusilli
Parsley sprigs, Parmesan cheese, chopped

Preparation:
Sauté sausage in a non-stick pan over med-high heat for 8 to 10 minutes in a little bit of olive oil. Brown both sides, remove with a slotted spoon, place on paper towel and pat dry.

Sauté onions and garlic in a large sauté pan for 4 to 5 minutes. Add portabellas, rosemary, thyme, salt and pepper for an additional 3 to 4 minutes. Add Viognier-Shiraz and bring to a boil. Reduce heat to simmer. Add tomatoes and simmer 8 to 10 minutes. Add sausage and heat through, season to taste.

Bring a large pot of salted water to a boil. Add the penne, cook al dente, drain and return pasta to the pot. Add sauce to the pasta and mix thoroughly. Reheat if necessary .

Serving:
Top pasta with Parmesan cheese and parsley and serve.

BBQ STEAK & VEGETABLE SALAD

1 pound steak (such as New York, flank or filet mignon), pan-fried or grilled or
whatever you have leftover
1 Zucchini, sliced or cubed – grilled or raw
1 red onion – thinly sliced
½ red bell pepper
1 bunch of Asparagus – grilled
12 cherry tomatoes
4 or 5 young romaine leaves, chopped
1 head Belgian endive, thinly sliced
Garlic
Olive Oil
Balsamic vinegar, good quality
Kosher Salt
Fresh cracked pepper
Your favorite BBQ Sauce, optional (use on steak at end of cooking)
Your favorite Vinaigrette, balsamic or red wine
Flavorful crumbly or aged cheese (gorgonzola, feta, stilton, manchego, parm)

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, cherry tomatoes, the assorted vegetables and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

ASPARAGUS & GOAT CHEESE PHYLLO WRAPS

8 or 9 asparagus spears, depending on size, blanched
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
4 oz Chevre (goat cheese)
Fresh tarragon or basil
½ teaspoon of lemon zest

Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use (rewrap and return to freezer). Cover the phyllo with a damp towel to keep it from drying out.

Take 1 sheet of phyllo and brush lightly with some melted butter.

Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

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