- 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
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.