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Skinny Minny Asparagus Rolls

Recipe by Vikki Leng

Fresh Australian asparagus is available from September to March, making it the perfect spring and summer vegetable for all menus.

Check out Vikki's website for more delicious recipes.

  • 12 sheets filo pastry
  • 1 egg beaten with 1 tbsp water (see Tip)
  • 1/2 cup grated Parmesan or tasty cheese (see Tip)
  • 12 asparagus spears, woody ends removed
  • Pepper
  • Sesame seeds (optional)
  • Poppy seeds (optional)
  • Olive oil
  • For Serving:
  • Blanched, BBQ
  • Chutney
  • Mayonnaise seasoned with a little wasabi paste
  1. Preheat oven to 180°C. Lay one sheet of filo at a time out on clean bench. Brush 1 cm strip at furthest edge with a little egg mixture. Sprinkle lower half with a little cheese.
  2. Place one asparagus spear at bottom edge and season with pepper. Fold two side edges over and roll asparagus firmly in pastry, pressing down the strip at the end to secure. Repeat with remaining pastry and asparagus. Brush rolls lightly with egg mixture. If liked, sprinkle with sesame or poppy seeds.
  3. Brush baking tray with a little oil and arrange rolls on tray. Bake in preheated oven until lightly browned and crispy at the ends.
  4. Serve your skinny minny asparagus rolls warm or cold with chutney and wasabi mayonnaise.

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