YOURS (UK) - - Reciipe Inspiration -

MAKEs: 16 prep: 15 mins cook: 20 mins

2 bun­dles of as­para­gus

4 sheets of ready-made filo pas­try

50g (2oz) but­ter, melted

2 hand­fuls of finely grated parme­san

salt and black pep­per

1. Pre-heat the oven to 190°C/375°F/Gas mark 5

2. Cook the as­para­gus for 3 mins in boil­ing wa­ter. Drain and cool, then dry thor­oughly with a clean tea towel.

3. Take one sheet of filo pas­try and brush lightly with but­ter. Cut each piece into four. Place each as­para­gus spear along the bot­tom of your filo piece and roll snugly, but not over tightly.

4. Brush the out­sides with but­ter again, then scat­ter with Parme­san and sea­son­ing.

5. Bake on a lined tray for 15-18 mins un­til golden brown and crispy.

Per serv­ing: 64 cals, 0.7g sug­ars, 3.5g fat (2g sat fat)

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