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Ingredients

 

Pastry Wrapped Asparagus

  • 36 asparagus spear, ends trimmed

  • 18 sheets of frozen phylo (fillo) dough

  • 1 stick of melted Challenge Butter

  • ½ cup of shredded Parmesan cheese

 

Fresh Lemon Butter Dipping Sauce

  • 2 tablespoons of very finely diced shallots

  • 1 stick of Challenge Butter

  • ¼ cup of freshly squeezed lemon juice

  • 3 tablespoons of finely diced fresh dill

  • 2 teaspoons of Dijon mustard

  • 1 teaspoon of salt

  •  

Directions

  1. Preheat oven to 350.

  2. Thaw pastry according to directions on box. (Note: typically there are two rolls in a box. One roll usually equals 18 sheets!)

  3. Line baking sheet with parchment paper, and brush lightly with melted butter. Cut pastry in half horizontally. Make sure to always keep pastry covered with a clean towel while working, phylo pastry will dry out fast!

  4. Place a sheet a phylo on a work surface. Lightly brush with melted butter.

  5. Place asparagus at one end of the pastry and roll around the stalk. Place seam side down on parchment covered sheet.

  6. When all rolls are complete, brush tops with additional butter and sprinkle with cheese.

  7. Place in oven and bake or 20-25 minutes or until pastry is crisp and golden brown.

  8. While the asparagus is baking, it time to make your sauce. In a small saucepan over medium high heat, combine shallots and the Challenge Butter. Cook for 3-4 minutes until butter is melted and shallots start to soften. Remove from heat and let cool for 5 minutes.

  9. Whisk in lemon juice, fresh dill, mustard and salt.

  10. Pastry wrapped asparagus and dipping sauce can be served hot or at room temperature.

Creates 36

Pastry Wrapped Asparagus With Fresh Lemon Butter Dipping Sauce

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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