Filo Wrapped asparagus With Goats cheese
There seemed to be only two types of asparagus when I was growing up, both of which required an etiquette of eating that almost defied me. The crushing embarrassment of getting it wrong often made me think twice about ordering it. Then having ordered it, what if the other people around the table weren’t party to this minutiae of manners and I then looked a fool?
Asparagus wrapped in filo on goats cheese
I was brought up to eat asparagus with my fingers, picking up the juicy stems, whether white or green, as those were the only choices, and dipping them in melted butter or mayonnaise. Even if slathered in hollandaise they were still eaten in your fingers, biting off a morsel at a time and dipping again in whatever unctuous sauce you’d been served. But there was always the dilemma that people might just think I couldn’t use a knife and fork!
How To Roll Asparagus In Filo (from my note book)
If only these delicious little wrapped gems had been around, there’s no doubt these are for picking and dipping. Temptingly crispy wrapped filo around slim stems of asparagus, nestled on a soft cushion of goats cheese and baked in the oven until golden brown and the asparagus is perfectly cooked.
- 3 sheets of filo pastry
- 50g unsalted butter, melted
- 200g creamy goats cheese
- 12 sticks of asparagus, I used short stems of slender asparagus
- Salt to taste
- Preheat the oven 200c, 180c fan, Gas mark 6, 400f
- Cut the filo sheets in half length ways and then again in widthways to end up with 12 rectangles.
- Lay one rectangle on the work top and place a damp tea towel of sheet of kitchen paper over the remainder to stop them drying out and set aside.
- Brush the filo with melted butter, and place a teaspoon of goats cheese at one end of the rectangle in the centre.
- Place a stick of asparagus on top of the cheese with the tip sticking out over the edge of the filo and turn up the bottom of the pastry to cover the end of the asparagus and loosely rollup like a swiss roll. If you roll too tight the pastry can burst in the baking.
- Place on a prepared baking tray and repeat until all the pastry and asparagus is used up.
- Bake for 20 - 25 minutes until golden brown.
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