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Ingredients

• 1 pound pencil asparagus
• 1/2 pound wild leeks (ramps) or scallions
• 3 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/2 package phyllo dough
• 1/3 cup extra virgin olive oil, more if needed
• 6 ounces fresh goat cheese
• 1/2 small red pepper, ribs and seeds removed
• 2 tablespoons Dijon mustard
• 1/4 cup white wine vinegar
• salt and pepper
• 1/2 cup walnut oil

Description

Great To Serve For A Special Brunch Or If You Really Want To Impress Someone (like Your Mother-in-law). It Works With A Buttery Chardonnay For Me. A Friend Of Mine Sent This To Me And I Am Just Passing It On.

Group Recipes