Ingredients:
filo pastry
asparagus
melted butter
poppy seeds
sesame seeds
method:
- Preheat the oven to 180C/350F/Gas 4 and clean a bunch of asparagus, trimming any white ends.
- Cut the filo pastry into squares, slightly shorter than your asparagus. Brush with melted butter and roll each asparagus spear in filo square.
- Place the wrapped spears on a baking sheet, brush lightly with melted butter and sprinkle half the spears with poppy seeds and the other half with sesame seeds.
- Bake for 10-15 minutes until golden brown then, remove from the oven, leave to cool slightly on a wire tray and serve with aioli.
