Fish Entertaining

Asparagus and anchovy cigars

Name: Asparagus and anchovy cigars
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 20 cigars
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

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50m

10m

20 cigars

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by Valli Little

delicious. team

Oct 03, 2015

Asparagus and anchovy wrapped in flaky golden pastry makes fabulous cocktail fare.

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

1.

Preheat the oven to 200°c and line a baking tray with baking paper.
2.

Grind together the anchovies, cream, parmesan, lemon juice and some pepper in a mortar and pestle to form a paste.
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.
4.

Bake for 8-10 minutes until crisp and light golden. Serve immediately.