Asparagus and anchovy cigars

title="Asparagus and anchovy cigars"
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(3) Rate it

• 0:50 Prep


• 0:10 Cook


• Makes 20 cigars


• Advanced

Asparagus and anchovy wrapped in flaky golden pastry makes fabulous cocktail fare.

Featured in
Easy entertaining, Asparagus recipes

Ingredients

• 4 anchovies in oil, drained


• 1/4 cup (60ml) pure (thin) cream


• 1/4 cup (20g) finely grated parmesan


• 1-2 teaspoons lemon juice, to taste


• 10 sheets filo pastry, halved


• 7 prosciutto slices, sliced lengthways into thirds


• 20 asparagus spears, trimmed, blanched, drained


• Olive oil, to brush

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 200°c and line a baking tray with baking paper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Grind together the anchovies, cream, parmesan, lemon juice and some pepper in a mortar and pestle to form a paste.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Lay 1 filo half on a board, with the shorter end nearest you (keep remaining filo covered with a damp tea towel while you work). Spread 1 teaspoon paste onto the shorter end of the filo, then lay 1 prosciutto piece on top, and then 1 asparagus spear. Fold over the edges, brush with oil and roll tightly to enclose. Repeat with remaining ingredients to make 20 cigars. Transfer cigars to tray, leaving 2-3cm gap between each, and brush with a little more oil.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Bake for 8-10 minutes until crisp and light golden. Serve immediately.
  
  
  

• Author: Georgina Kaveney & Valli Little


• Image credit: Brett Stevens & Ian Wallace


• Publication: delicious.

Source: taste.com.au