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Sonoma Modern American Parmesan Asparagus Fries
Asparagus Fries 3 sheets filo dough layered with melted butter 18 spears asparagus blanched ½ cup parmesan 1 T chopped parsley Cut filo in 6 equal strips. Cut each in three equal pieces. Cut asparagus in ½. Make sure asparagus tips are ¾" longer than bottoms. Roll each spear in parmesan. Roll tip and bottom in filo. Leaving the tip exposed. Repeat with the rest of asparagus. Seal each one with butter. Freeze each separately on parchment or wax paper directly on a baking sheet. Bake directly from the freezer at 425* for about 10 minutes until golden. Serve hot with mustard or fruit chutney.