Years ago when my daughter was five, we decided to have her friends over and host a tea party for her birthday. This has to be one of my favorite memories, my daughter and I still talk about to this day! This started a trend in our home, we decided to throw tea parties on a regular basis! In this crazy and hectic world, sometimes it is quite pleasant to sit down with friends of all ages, relax and indulge in delicious treats and a cup of tea.
My recipe I am sharing with you today is one of our tea party favorites. Thin sheets of flakey pastry is wrapped around tender spears of asparagus and baked until they are golden brown and crispy. These savory treats are served with a flavorful butter dipping sauce, full of lemon and fresh dill. So elegant yet simple, perfect for a tea party or any special gathering.
Every once in a while, I will see my daughter sneak around the corner, and pull out her teapot and have a little tea party on her own. It brings a smile to my face knowing I brought this tradition into her life. I hope you try hosting a tea party, and create special moments for you and your loved ones. For tips on how to throw the perfect tea party, see my tips below the recipe.
Pastry Wrapped Asparagus
Fresh Lemon Butter Dipping Sauce
1. Thaw pastry according to directions on box. (Note: typically there are two rolls in a box. One roll usually equals 18 sheets!) Line baking sheet with parchment paper, and brush lightly with melted butter.
2. Preheat oven to 350.
3. Cut pastry in half horizontally. Make sure to always keep pastry covered with a clean towel while working, phylo pastry will dry out fast! Place a sheet a phylo on a work surface. Lightly brush with melted butter. Place asparagus at one end of the pastry and roll around the stalk. Place seam side down on parchment covered sheet. When all rolls are complete, brush tops with additional butter and sprinkle with cheese. Place in oven and bake or 20-25 minutes or until pastry is crisp and golden brown.
4. While the asparagus is baking, it time to make your sauce. In a small saucepan over medium high heat, combine shallots and the Challenge Butter. Cook for 3-4 minutes until butter is melted and shallots start to soften. Remove from heat and let cool for 5 minutes. Whisk in lemon juice, fresh dill, mustard and salt. Pastry wrapped asparagus and dipping sauce can be served hot or at room temperature.
Suzanne Clark is a mother of five and enjoys living in Phoenix with her husband and her family. Every day is a creative endeavor for Suzanne. A self-taught artist and cook, she creates award winning recipes and decorates homes with her unique style and artwork. A few of her many accomplishments include winning first place in the top ten in The World Food Championships, and winning many other national cooking contests throughout the past years. As an artist, her artwork in showcased in many homes across the country from Michigan to California. Suzanne loves to share her creativity by teaching art and cooking classes to people of all ages. She also is featured on several local television shows in the Phoenix area, as well as being featured in an upcoming miniseries coming this spring.
posted on April 17, 2014