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55 minutes

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15 minutes

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20 minutes

Breakfast recipes

Phyllo-wrapped asparagus

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

1 bunch or 12 spears asparagus, rinsed
12 prosciutto, sliced (optional)
12 sheets phyllo pastry
2 T butter, melted
1 free-range egg yolk
1 T black sesame seeds
Microherbs, to garnish

For the dipping sauce, mix:

4 T sweet chilli sauce
1 T soya sauce
1⁄2 t minced ginger
1⁄2 t wasabi paste

Method

Preheat the oven to 200°C and lightly grease a baking tin with cooking spray.
Wrap the mid-section of each asparagus with prosciutto, if using. Brush the phyllo pastry with melted butter and wrap around the asparagus.
Place on a baking tray and brush with the egg. Sprinkle with sesame seeds. Bake for 8–10 minutes, or until the pastry is golden and crunchy.
Place on a platter and serve with the dipping sauce. Garnish with microherbs.

Cook's note: Mama loves her greens – I take after her in that department. I wanted to jazz up the asparagus in this recipe and think the prosciutto and phyllo are exactly what’s needed to take the veg from good to great without much trouble at all.

Discover more recipes featuring asparagus here.

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Spicy potato-and-pea parathas

Mushroom ketchup

Socca with warm olive salsa verde

Beetroot flatbread with charred greens

LA Kitchen Huevos

Phyllo-wrapped asparagus

Phyllo-wrapped asparagus

Ingredients

Method