Asparagus and anchovy wrapped in flaky golden pastry makes fabulous cocktail fare.
- Preheat the oven to 200°c and line a baking tray with baking paper.
- Grind together the anchovies, cream, parmesan, lemon juice and some pepper in a mortar and pestle to form a paste.
- 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.
- Bake for 8-10 minutes until crisp and light golden. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set