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Tuesday, 11 May 2010

Wrapped Baked Asparagus with Parmesan

British asparagus 8577 R
Look for firm, green spears with tight, crisp tips

British asparagus season is here! From 24th April to about the 21st of June, you can enjoy the best asparagus in the world, and I came across one of the best recipes for it in the universe! I found it in The Times Magazine from chef Jeremy Lee, baked asparagus with Parmesan. The asparagus is wrapped in feuilles de brick, a Tunisian pastry similar to filo which you can find in packs of ten sheets at Waitrose.

wrapped asparagus 8580 R

Wrapped Baked Asparagus with Parmesan
Recipe adapted from Jeremy Lee

The original recipe says to boil the asparagus spears furiously until tender, but I think it's better to just blanch the asparagus for up to half a minute (depending on the thickness) as it's then going to be baked for 7-8 minutes and I prefer it to remain crisp.

20 asparagus spears
1 packet feuilles de brick (or sub with filo pastry)

100g unsalted butter, melted

35g freshly grated Parmesan
A few sprinkles of chilli flakes - optional - my little addition

Sea salt and freshly milled pepper

Peel the stalks if the asparagus is tough skinned. Bring a large pot of water to the boil and blanch the asparagus for up to half a minute or so. Remove from the boiling water and lay on a plate to cool.

Open the pastry sheets and remove one at a time from the packet. Cut in half and brush lightly with butter. Sprinkle on the Parmesan, a few chilli flakes if using and season with salt and pepper. Lay a spear of asparagus along the edge of the pastry and roll it as tightly as possible. Place on a baking tray, you may need a couple of trays. Repeat with the remaining asparagus and place the trays in the fridge while you warm up the oven. These can be done in advance, just cover with clingfilm and leave in the fridge until you need them.

Preheat the oven to 200C/Gas 5.

Place the trays into the hot oven and bake for about 7-8 minutes until golden brown. Pile the spears on a plate and grate fresh Parmesan all over and serve straight away.

(Printable Recipe)

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23 comments:

Juultje said...

I love asparagus!! Looks yummie. And its the time of the year again...I ate white asparagus last night!!

Bellini Valli said...

I love this presentation Nic. I have a pound of asparagus in the fridge and some filo. Why do I say a pound after all all these years of being on then metric system...it is a 450 gram bunch.

Maria♥ said...

I love asparagus too, especially white asparagus! I bet these wrapped asparagus are totally delish!

Maria
x

Beth (Jam and Clotted Cream) said...

always looking for new ways with asparagus - shame season is so short

Julia said...

What a great recipe. I LOVE asparagus!!!!

grace said...

how terrific! these deliver in everything from presentation to ingenuity to flavor. awesome. :)

lisa said...

The thin pastry looks delicate and lovely wrapped around asparagus. I'd love to try British asparagus.

Stephfret said...

This looks great, and I've got a bunch of asparagus that's just arrived in my veggie box just waiting to be made into something. Also, nice to see brick pastry AND for the tip that you can get it at Waitrose. I had no idea, and will definitely be picking some up...

Jacqueline said...

Oh, they sound good, I want to try these.

M. said...

very interesting recipe....I love asparagus...so I'll be trying this. :)

Robin Sue said...

These are great! Thanks for sharing. I had made something like this years ago using wonton wrappers they were so pretty but tough. I think the filo will work so much better.

Lisa said...

What a delightful appetizer! Thanks for sharing.

Deeba PAB said...

We don't get asparagus spears here, but I think this does look like the most delicious way to serve them. Very nice, and yes agree that a half minute blanch, and then bake will keep the perfect crunch. This is an awesome recipe!

Cherine said...

I love those wraps!!! Sounds yummy!

Cynthia said...

I want the entire lot for myself!

Stella said...

What a great idea! I might try this-I think I have some phyllo dough in the freezer. Found your site through P.G. by the way.

aforkfulofspaghetti said...

I saw that recipe, too - but I have to say yours look even better than those in the original picture. More delicate, more appealing. In fact, I want some now, please! ;)

Cathy said...

Asparagus season is in full swing here and I can't wait to try your beautiful recipe. I found you through Ann at Thibeault's Table. Your blog is great..can't wait to see more.

Katie said...

Yum. These would make great appetizers too

Ozoz said...

They look delicious and would make terrific starters with a hollandaise for a dipping sauce!

WizzyTheStick said...

What a lovely appetizer idea. Or lunch or breakfast. Yum

Kevin said...

Asparagus wrapped in crunchy flaky pastry would be really nice!

Jeanne said...

Oooh, I love it! So quick and so easy! I'm definitely bookmarking :)