Lima and asparagus bonbons with green and pink peppercorns

6 servings

Ingredients

Quantity Ingredient
1 cup Asparagus
Cut diagonally into 1\" lengths
6 Scallions
1 teaspoon Olive oil
1 Clove garlic; minced
10 ounces Frozen lima beans; thawed/skins
; removed
⅓ cup Nonfat or vegan sour cream
1 tablespoon Bottled green peppercorns in liquid
1 tablespoon Bottled pink peppercorns in liquid
1 teaspoon Cornstarch
1 teaspoon Minced fresh dill
6 Sheets phyllo dough
Cooking spray or oil

Directions

Bring a large pot of water to a rolling boil. Plunge asparagus into boiling water for 1 minute. Remove with a slotted spoon and refresh under cold water. Drain and set aside. Cut green tops from scallions, leaving them whole. Plunge greens into boiling water for 10 seconds. Remove with a slotted spoon, refresh under cold water, and drain. Tear each green in half lengthwise and set aside. These will be the ribbons for tying your packets.

Heat olive oil in a nonstick skillet over medium heat. Chop scallion whites finely, and add to pan with garlic. Saute, stirring constantly, for one minute. Increase heat to medium-high. Add lima beans and blanched asparagus and cook, stirring constantly, for one minute. Transfer vegetables to a medium bowl and set aside to cool. Preheat oven to 425 F. Spray baking sheet with cooking spray. In a small dish, stir together sour cream, peppercorns, cornstarch, and dill. Add sour cream mixture to vegetable mixture and stir to continue. Work with one sheet of phyllo at a time.

Cover the rest with plastic wrap, then a damp dish towel, to avoid drying.

Lightly spray one sheet of phyllo with oil and old it in half, smoothing layers together. Place about ⅓ cup of filling on the short edge nearest you and roll into a cylinder. Pinch ends together tightly to seal and ruffle edges to resemble wrapped candy. Place seam side down on baking sheet. Repeat with remaining pastry and filling. Lightly spray packets with oil. Bake for 10 to 15 minutes until golden and crisp. Tie both ends of each packet with blanched scallion greens.

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.

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