Cheese asparagus sticks with herbed dip

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

250 g frozen phyllo pastry, thawed
100 g butter, melted
350 g asparagus spears
200 g Woolworths grated mature Cheddar
Sea salt, to taste
2 t chives finely chopped
1 x 250 g Woolworths full-cream chunky cottage cheese tub
Olive oil, for drizzling
Pink peppercorns, to garnish

Method

Preheat the oven to 180°C.

Brush the pastry with the melted butter, then cut into 10 cm x 15 cm strips. Wrap each strip around an asparagus spear. Arrange on a baking tray, sprinkle generously with the Cheddar and season with salt. Bake for 15 minutes, or until crunchy and golden. 2

Mix the chives into the cottage cheese and season to taste. Drizzle with olive oil and serve with the hot asparagus sticks. Garnish with the pink peppercorns.

Chef's note: These asparagus phyllo sticks are moreish and surprisingly light. Serve them as a hot snack with a refreshing glass of cider.”

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Phyllo ice cream cake

Easy lamb shank pie

Phyllo bobotie

Baked salty and sweet feta and honey parcels