We placed asparagus spears in boiling water and then blanched them. We then placed the asparagus in a cheese-lemon mixture to coat. We then lined a baking sheet with parchment paper, placed the phyllo dough on it and brushed it with melted butter. Parmesan cheese, salt and pepper were added to the dough before the ham was placed and then the asparagus.
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| Mise en place |
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| Ready to roll! |
The phyllo dough was rolled tightly and more melted butter was brushed on the outer part of the roll.
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| Ready for the oven |
We placed the rolls in a 400 F oven for about 15 minutes until they were golden brown and crispy.
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| Ready to cut and plate |
I then sliced the rolls on a bias with a bread knife and plated them.
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| Final plating |
Prep: We worked quickly as possible with the phyllo dough to prevent it from drying out and cracking. We used a generous amount of butter to keep the dough as moist as possible. No other problems with prep.
Presentation: I used a star-shaped presentation with a chiffonade of basil in the middle and pea puree in between the phyllo pieces. I think the presentation overall works well. There is balance in the plate, all the components flow well together and there is a sense of movement from the bias cut and the curls of basil chiffonade. I would make the pea puree dots more even for next time though.
Taste: The taste was too salty for me due to the ham with the salty cheese and additional salt for seasoning. I would limit a lot of the salt out for next time and use prosciutto for more depth of flavor and better texture.
Overall: With less of a salt component, I'd definitely make this dish again.
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