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  • Filo-wrapped Asparagus with Pesto
Filo-wrapped Asparagus with Pesto

Filo-wrapped Asparagus with Pesto

Brought to you by: Lisa Faulkner

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“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 and watch them disappear in a flash!” They’re just as delicious made with sundried tomato pesto, if you prefer, and you can easily make them veggie by swapping the parmesan for Italian vegetarian hard cheese. This recipe makes 16 canapés. Looking for more Lisa Faulkner recipes? Look no further. 
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  • 1 (180g) pack asparagus spears, trimmed
  • 2 large sheets filo pastry
  • 50g unsalted butter, melted
  • 4 tbsp green pesto
  • 2 tbsp finely grated parmesan


Step 1

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

Step 2

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

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.

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.

Step 5

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

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