Asparagus and anchovy cigars

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How to make Asparagus and anchovy cigars

  • Yield : 20 cigars
  • Prep Time : 0:50
  • Cook Time : 0:10
  • Total Time : 1:00

Ingredients

  • 4 anchovies in oil, drained
  • 1/4 cup (60ml) pure (thin) cream
  • 1/4 cup (20g) finely grated parmesan
  • 1-2 teaspoons 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

Method

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

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