1 pound asparagus
5-9 cloves fresh garlic, minced or pressed
sea salt and black pepper, to taste
juice of 1 fresh lemon
olive oil, for brushing and the saute
phyllo dough, thawed
sesame seeds (black or white), optional
1. Saute asparagus, garlic, sea salt, pepper and lemon juice in some olive oil until asparagus is crisp-tender. Preheat oven to 400 degrees Fahrenheit. Oil a cookie sheet.
2. Gently unwrap phyllo dough. The trick to working with phyllo is to be gentle and to not let it dry out. I work quickly, so I don't cover the stack of phyllo, but many people find it helpful to place a damp towel on the phyllo stack to prevent it from drying out.
3. Take one sheet at a time and brush with additional oil (or melted margarine). Place one or two asparagus spears in the middle. Roll up, so that the final shape is like a big cigar. Brush with additional oil or margarine and place on the cookie sheet. Continue until your asparagus is all used up.
4. If desired, you can sprinkle some sesame seeds on top (black sesame seeds are especially pretty, but regular ones are fine). Bake until golden brown, about 10 minutes or so.
This one is great for an impressive appetizer that seems like much more work than it actually is. For an Asian flair, you can substitute toasted sesame oil for olive oil, and use lime instead of lemon. Yumsies either way!