Asparagus cigars
Author: britishasparagus.com
Serves: 16
Ingredients
- 4 sheets ready-made filo pastry
- 50g butter, melted
- 16 asparagus spears, trimmed, blanched, drained, cooled and dried
- 2 handfuls grated parmesan
- salt & black pepper
Method
- Pre-heat oven to 190C/Gas 5.
- Melt butter and brush it lightly all over each pastry sheet.
- Cut each sheet into four, roll an asparagus spear in each piece, brush the outside with butter, scatter grated parmesan over, lay on an oven tray lined with greaseproof paper, grind over black pepper, and cook for 15-18 mins until crisp and golden.
