Asparagus and anchovy cigars

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

Recipe «Asparagus and anchovy cigars» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 anchovies in oil, drained, 1/4 cup pure cream, 1/4 cup finely grated parmesan, 1-2 tsp 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 .

Ingredients:

• 4 anchovies in oil, drained 
• 1/4 cup pure cream 
• 1/4 cup finely grated parmesan 
• 1-2 tsp 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 

Instructions

1. Preheat the oven to 200°c and line a baking tray with baking paper.
2. Grind together the anchovies, cream, parmesan, lemon juice and some pepper in a mortar and pestle to form a paste.
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.
4. Bake for 8-10 minutes until crisp and light golden. Serve immediately.