Asparagus Bundles
rec.food.cooking/Dave Jerzycki

Asparagus tips and phyllo pastry. If you have never worked with phyllo, prepare yourself for a treat 8-;

I purchase some fresh asparagus, and use only the tips, about 2-3 inches in length. Steam the tips for about 2-3 minutes and refresh under cold water.

Remove the phyllo from the freezer the night before. Have a damp towel ready on the counter for the phyllo. Remove the phyllo and unwrap. Immediately place it on the damp towel. Only remove the amount you need, this stuff dries out quickly. Cut one phyllo sheet in half. Brush both sides with some butter. Starting from the long end, in about an inch, put 5-7 asparagus tips on the phyllo. Season with some salt and pepper or lemon and pepper. Fold the sides over the asparagus and roll up. Place bundles on a buttered cookie sheet or bake pan. Bake the bundles at 425 degrees for about 10 minutes, or until they brown. Make a hollandaise sauce to pour over the bundles.