John Myers
Contents
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Ingredients
- 12 piece Fresh asparagus
- 12 Discs Parma ham
- 12 Discs Filo pastry sheets
- 1 piece Egg
Instructions
- Peel the asparagus, shorten the dry ends a little. Then steam in the steamer. Take out and let cool.
- In the meantime, beat the egg in a bowl and stir well with the brush. Preheat the oven to 200 ° and line a baking sheet with parchment paper.
- First wrap the asparagus stalks tightly in Parma ham so that the tips remain free. Prepare half sheets of filo pastry, brush the upper edge with a little beaten egg. Place the asparagus stalks on the lower part of the filo leaves and then wrap them whole tightly. Then brush with the beaten egg.
- Now push the tray into the hot oven and bake everything until the asparagus packets turn golden.
