By Robin Asbell

Celebrate the taste of spring with local chef Robin Asbell’s tantalizing asparagus spears. Dressed up in bright, herbaceous phyllo and dipped in luscious romesco sauce, this is one green treat that comes together (and vanishes) in minutes. Bonus? The spears can be wrapped and refrigerated a few days ahead of when you want to bake and enjoy them. Visit robinasbell.com to find this recipe and more of her work.

Serves: 4
Prep Time: 20 Minutes
Cook Time: 30 Minutes

ASPARAGUS SPEARS

18 half-sheets phyllo dough, thawed overnight in the refrigerator

1/4 cup vegetable oil (Robin uses melted, refined coconut oil)

2 tablespoons fresh rosemary leaves, chopped

1 tablespoon fresh lemon zest

1/2 teaspoon coarse salt

18 thick asparagus spears

ROMESCO SAUCE

1 8-ounce jar roasted red peppers, drained and patted dry

1/4 cup extra virgin olive oil

6 large garlic cloves, peeled

1/2 cup sliced almonds, toasted

1/2 teaspoon salt

2 teaspoons sherry or apple cider vinegar

ASPARAGUS SPEARS IN PHYLLO

1. Preheat the oven to 425 degrees.
2. Get a heavy baking sheet. Melt the coconut oil in a small pot. Get a pastry brush. Unroll the phyllo dough on the counter, and cover with a sheet of plastic wrap, and cover that with a barely damp kitchen towel.

Note: If you are using large sheets of phyllo, cut them in half to make two squares.

3. Brush coconut oil on half of each sheet of phyllo. Sprinkle with rosemary, lemon zest, and coarse salt. Fold the un-oiled half over the oiled part, then brush half and sprinkle, and fold again to make a small rectangle. Place spear diagonally on one corner and roll up, tucking the end under.
4. These can be assembled up to two days ahead and wrapped tightly. Refrigerate the wrapped spears for at least an hour before baking. Bake 15–20 minutes, until crisp and golden.
5. Serve hot, with romesco sauce.

ROMESCO SAUCE

1. In a small sauté pan, place the olive oil and garlic cloves. Turn the burner to medium and let the cloves slowly come to a bubble, which will take a minute or two. Turn the burner to medium-low and stir, pierce the cloves with a paring knife, and when the cloves are soft, use a spoon to transfer the cloves to the food processor.
2. Add the roasted pepper, sliced almonds, and salt to the processor bowl and process to a smooth paste. Drizzle in the oil from the pan and the sherry vinegar, and scrape down as needed to make a smooth puree. Transfer to a small bowl for dipping.
   

Robin Asbell (she/her) is a popular author, educator, and plant-based chef who creates luscious, feel-good food. She is the author of 12 cookbooks, including Big Vegan, Vegan Meal Prep, Plant-Based Meats, and most recently, #EATMEATLESS: Good For Animals, the Earth and All, for the Jane Goodall Foundation. You may have seen her approachable, tasty food demos on her YouTube channel (Robin Asbell Plant Based Chef), KARE 11, Twin Cities Live, or WCCO TV, or taken one of her popular cooking classes in person or online. Robin is an official Meatless Mondays blogger at robinasbell.com and posts mouthwatering and inspiring images and recipe links on Instagram, Facebook, and Twitter @robinasbell. Check out her books on Amazon.