Asparagus Dippers

These seasonal asparagus dippers are delicious when dipped in our Beetroot or Artichoke and Garlic dip. A real crowdpleaser and extremely simple to make!
  • 2 bundles of asparagus
  • 4 sheets filo pastry
  • 50 g softened butter
  • 2 handfuls parmesan
  • Preheat the oven to 190C/170C fan/gas 5 and line a tray with greaseproof paper
  • Cut the woody ends off the asparagus and discard  and cool the spears in salted boiling water for 2 minutes   
  • Drain and cool the asparagus in cold water then drain again, dry with a tea towel
  • Take one sheet of filo pastry and brush it lightly but thoroughly all over with butter. Cut each sheet into four
  • Place each asparagus spear along the bottom of your filo piece and roll snuggly
  • Brush the outside  of each parcel with butter and scatter with grated parmesan 
  • Place each parcel on the tray with the outside edge of the filo facing down on the paper, this stops them unravelling when they cook
  • Cook in the oven for 10 -15 minutes until golden and crispy
  • Serve with our Beetroot or Garlic & Artichoke dip! 

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