Easy English Asparagus in Filo Pastry ~ Parmesan Cheese & Mustard Sauce.

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Surely there’s something wonderfully uplifting about the announcement of a new asparagus season? The arrival of English asparagus is generally in the shops in late spring – the season usually runs from the end of April until midsummer’s day and is a shard of sunshine in our lives, however, this years season has arrived early due to the mild winter.

English asparagus is well and truly in the shops now, so make the most of this fabulous spring vegetable!

Why not get involved with The British Asparagus Festival 2014. Visit the site by clicking on the link or why not follow @AsparagusFest to keep up with the latest news.

This recipe will make around 24 individual asparagus pieces.

Ingredients.

24 English asparagus spears
1 packet of Filo Pastry sheets (thawed)
75g of melted salted butter (I use Lurpack)
100g of freshly grated Parmesan cheese
A large pinch of Maldon Sea Salt
Freshly ground black pepper

For the Mustard Sauce;

6 heaped tablespoons of full fat mayonnaise
1 tablespoon of freshly grated horseradish (creamed horseradish from a jar is ok if you can’t find fresh)
1 teaspoon of very finely chopped capers
2 teaspoons of whole grain mustard
Maldon Sea Salt and freshly ground black pepper to season

Method.

Preheat the oven to 180C (160C) for fan assisted.

Bring a large pan of water to the boil. Snap the woody ends off the asparagus and submerge into the boiling water for approximately three minutes, just until they become vibrant green (not soft).

While the asparagus is simmering, you can make the mustard dipping sauce. In a small glass bowl, mix together the mayonnaise, mustard, capers and horseradish. Add sea salt and black pepper to taste. Set aside.

Roll out the filo pastry.

On a dry (lightly floured) surface, lay down one sheet of pastry and using a pastry brush to lightly dust with the melted butter, sprinkle Parmesan cheese, a little Maldon sea salt & a little pepper. Lay down another layer of pastry, repeat.

Do this 3 times until you have three coated layers of pastry. Continue this process until you have enough for all of the asparagus spears.

Cut the pastry into approximately 7.5 x 12cm rectangles.

Wrap one rectangle of pastry around each asparagus. Roll on a diagonal so that you have the most amount of coverage.

Arrange the asparagus on a non-stick baking tray lined with greaseproof paper.

Bake for 15-20 minutes, until the filo pastry is golden brown.

Remove from the oven, sprinkle with the remaining grated Parmesan cheese on a platter with mustard dipping sauce and serve.

Happy Eating!

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