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These wrapped asparagus look so elegant. They also work well as a side dish. Delicious when served warm, but equally as good at room temperature. You can prepare them ahead (cover them so they won’t dry out) and bake them later on during the day. I’ve even prepared them a day in advance. See how to make it here.
16 asparagus spears
Haddar Honey Mustard or other prepared honey mustard (or combine equal amounts of both)
3 sheets phyllo dough
melted margarine (use soy-free, if needed) or oil, for brushing
8 slices Meal Mart Pastrami
1/2 cup mustard
1/2 cup Gefen Mayonnaise
1/2 cup Gefen Honey
Preheat oven to 375°F (190°C).
Trim end and tops of asparagus spears and clean well. Brush spears with prepared honey mustard.
Lay one sheet of phyllo dough on a work surface. Brush with oil, top with another sheet of phyllo dough, brush with oil, and top with last sheet. Lay pastrami slices over phyllo dough to cover.
Cut the phyllo dough (down the shorter side) into 16½-inch (42-cm) slices. Working with one spear at a time, wrap each one with the phyllo dough, pastrami side against asparagus. Arrange on a lined baking sheet. Bake for 30 minutes or until phyllo dough is lightly browned.
Blend sauce ingredients until smooth and plate with the asparagus spears.
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