My brother-in-law gave me this idea for asparagus.
I thought it would make a great al fresco snack for the wonderful summer weather we are having lately. Serve with aioli, mayonnaise or a dip made with cream cheese or mascarponi.
Ingredients:
1 bunch of asparagus
4-6 sheets of filo pastry
Melted butter
poppy seeds or sesame seeds to sprinkle.
Method:
Preheat the oven to 180C.
Clean the asparagus, trim the ends and peel the lower shaft with a vegetable peeler to remove any woody skin.
Cut the filo pastry into squares slightly shorter than the asparagus.
Brush the pastry with melted butter and roll each asparagus spear in a square of pastry.
Place these rolled up asparagus tubes on a baking sheet, brush with melted butter and sprinkle with poppy or sesame seeds.
Bake for 10-25 minutes until golden brown.
Take out of the oven and cool on a wire wrack before serving.
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