Green Asparagus & Dandelion Phyllo Rolls 🌿🌿🌿

When I saw this incredibly delicious looking asparagus in my zero waste shop the other day I needed to buy it instantly. While waiting for the lady to weigh the asparagus, the phyllo dough that was already in our fridge waiting for its mission, came to my mind ... Plus the was some soy tard cheese also. The idea for our next delicious very vernal dinner was born...

I also bought some ramson, a bunch of dandelion leaves, some blueberries. The rest of the ingredients joint the dish accidentally ... 😉 

Ingredients:

• green asparagus 
• dandelion leaves
• phyllo dough
• unsweetened soyghurt and soy curd cheese (or another plant joghurt with a very neutral taste)
• ramson
• fresh thyme and fresh savory 
• fresh blueberries
• half of an apple
• fresh lemon juice
• nutritional yeast
• apple cider vinegar 
• salt and pepper

Preparation:

For a nice green and hearty salad I chopped the leaves of the dandelion in bite-sized pieces. I washed the blueberries and chopped the apples in small pieces. I mixed a salad sauce from soyghurt, fresh lemon juice, apple cider vinegar, some chopped ramson and salt and pepper. I mixed the sauce with the leaves and the fruits and let it  stand to allow the aromas to blend well. I hoped the fruits would cut off the tartness of the dandelion leaves a bit.

For the dip I mixed the most part of the chopped ramson, a lot of thyme leaves and some savory with the soy curd cheese, some olive oil, lemon juice, nutritional yeast and salt and pepper.

To make sure that the asparagus would be nice and tender I blanched them for a very few minutes boiling water with a teaspoon of salt and sugar each. I didn't do that but I recommend to do the same with the dandelion stems to make them a tiny bit softer too.

I wrapped the drained asparagus and the dandelion stems into the phyllo dough that I cut in stripes before. While prearing piece by piece I always covered the rest of the dough with a moist kitchen towel because the extremely thin phyllo sheets dry out very quickly. When dry they break and it's impossible to roll them up.

I fried the rolls in hot high olaic olive oil from every side until crispy and nice and golden brown. While frying the next batch of rolls I left the ready rolls in the on low heat preheated oven to keep them warm and crispy.

I served them with the dip and the very delicious and not so tart as I expected. The fruits made gave it a sweet and tender touch. A good way to reduce the bitterness of these leaves is to let them soak for two or three hours in salt water. I also do this sometimes with endives and batavia lettuce.

We really enjoyed this fresh and green dish and I was surprised that all the salad was gone at the end of the meal.

I hope this was a good inspiration for some of you! Have a wonderful day! ☀️