Asparagus in Crispy Pastry

Ingredients

• 1 kg green asparagus
• 1 small lemon
• Salt
• 15 g Honey (1 tbsp)
• Pepper
• 300 g filo dough
• 7 tbsp olive oil
• 50 g wild garlic (2 handfuls)
• 30 g almond kernels (2 tbsp)
• 1 tsp Dijon mustard

Instructions

1. 1.

   Wash the asparagus, peel the lower third and trim the woody ends. Squeeze the lemon. Bring salted water with honey and 2 tbsp lemon juice to a boil in a wide pot and cook the asparagus for about 5 minutes. Drain, shock in cold water, then drain well. Arrange the asparagus spears side by side on a plate or baking tray and season with salt and pepper.

2. 2.

   Spread the filo sheets and cut them into rectangles the length of the asparagus spears and about 25 cm wide, matching the number of spears. Place one spear on each sheet and roll it in the dough so that the tip sticks out. Put on a parchment‑lined baking tray. Brush the pastry with 2 tbsp oil and bake in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 15 minutes until golden brown.

3. 3.

   Meanwhile, wash, trim and blanch the wild garlic in boiling salted water for 1 minute. Drain, shock, squeeze out excess liquid and roughly chop. Then blend with almonds, mustard, remaining lemon juice and remaining oil into a fine puree. Season with salt and pepper to taste.

4. 4.

   Arrange the freshly baked asparagus spears on a plate and serve with the wild‑garlic dip.