Recipe and image by Kathy Paterson
Asparagus and butter go hand in hand when it comes to flavour and the wrapping in filo pastry gives excellent texture.
For asparagus with a softer bite, cook on the hot plate or grill until just bite-tender (they will keep on cooking when wrapped) and put in the oven.
Makes 12
12 fat and juicy asparagus spears, woody ends removed
2 sheets filo pastry
50g butter, melted
1 tsp Aleppo pepper flakes (available at Vetro)
½ tsp flaky salt
finely grated zest of 1 lemon
Herb Mayo
2 egg yolks
1 tsp Dijon mustard
125ml olive oil
2 tbsp lemon juice
3 tbsp finely chopped mixed herbs (I used flat leaf parsley, dill and mint)
To make the herb aioli, put the egg yolks and Dijon mustard in a food processor and process for 10 seconds. Gradually add the oil in a slow, steady stream. Add lemon juice to taste and loosen, then taste for seasoning, adding salt to mellow the oil flavour. Stir through the chopped herbs. Put into a small bowl, cover and keep in the fridge until ready to use.
Heat a barbecue hot plate or chargrill over medium-high heat. Quickly grill the asparagus spears to just begin cooking. Remove and leave to cool.
Heat the oven to 180°C. Line a large baking tray with baking paper.
Lay out the filo pastry sheets on a clean bench and brush with melted butter. Be generous.
Cut each filo pastry sheet into 6 squares. Put a spear at the bottom of each square and roll up tightly. (You may need to trim longer spears, but I measured a spear to fit and trimmed the remaining, if needed).
Put on the prepared baking tray and brush well with the melted butter. Mix together the Aleppo pepper flakes and flaky salt and sprinkle over the filo pastry.
Put in the oven and cook for 15 minutes or until well browned and crisp.
Serve warm, sprinkled with lemon zest and the herb aioli for dipping.
Tips –
Replace Aleppo pepper flakes with sesame seeds.
Anchovies and asparagus are a great combination so you could add 2-3 chopped anchovy fillets to the herb aioli.