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Filo-wrapped Asparagus with Pesto

By Lisa Faulkner
“This is the perfect finger food,” says Celebrity MasterChef winner and OcadoLife regular Lisa Faulkner, who created these pastry-coated Filo-Wrapped Asparagus with Pesto. “Pass them round at your next drinks gathering…
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Time and servings

Total time
Serves 1668 kcal/serving
Prep time
Cooking time

Ingredients

5 total
  • 1 (180g) pack asparagus spears, trimmed
  • 2 large sheets filo pastry
  • 50g unsalted butter, melted
  • 4 tbsp green pesto
  • 2 tbsp finely grated parmesan

Method

5 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7 and line 1-2 large baking trays with baking paper.

  2. Step 2

    Blanch the asparagus in a large pan of boiling water for 30 secs, then drain and pat dry with kitchen towel.

  3. Step 3

    Lay the filo sheets on a flat surface. Brush with a little of the melted butter; spread 2 tbsp pesto over each sheet. Slice each sheet into 8 squares.

  4. Step 4

    Place an asparagus spear diagonally over the corner of a square with the tip poking out at one end and roll up in the filo pastry. Brush with a little more butter; transfer to the baking tray. Repeat for the rest of the pastry squares.

  5. Step 5

    Sprinkle over the parmesan and bake for 15 mins or until crisp. Serve immediately.