OUR THANKS TO EXECUTIVE CHEF BILL BALLARD FOR THIS SCRUMPTIOUS RECIPE!

Ingredients:

Asparagus, roasted garlic puree, serrano ham, phyllo pastry, butter, Divine Nectars- Ruby Rose, Pickled Onions, pheasant pastrami (or any good quality pastrami), fennel.

Preparation:

Poach the asparagus lightly. Lay phyllo dough out, layer 4 times, brushing with butter in between each layer. Layer ham, roasted garlic & asparagus on phyllo and roll tightly. Bake until golden brown. Carmelize the fennel in the butter & add the pheasant pastrami.

Plate preparation

Place 2 pieces of the phyllo roll on opposite ends of the plate. Place the carmelized fennel and pastrami in the center of the plate. Top with the pickled onions & drizzle with Divine Nectars.

Enjoy!