Thin strips of filo are wrapped around the asparagus to bring a lovely crunch to the dish. They pair beautifully with the slick of whipped minty feta.

Why you’ll love this recipe
It’s a really fun and different way to serve asparagus.
There is a really lovely contrast between the warm crisp asparagus and cool minty feta sauce.
The honey pairs beautifully with the sharp, salty cheese and fresh mint.

Ingredients
Makes 2 portions
1 large bunch asparagus, woody stalk trimmed off
1 sheet filo pastry
100g feta cheese
2 tbsp Greek yoghurt
8g washed mint leaves, plus a few more sliced for garnish
A good drizzle of honey
olive oil
salt & pepper

Looking for substitutions?
You could swap the feta for goat’s cheese or just use Greek yoghurt – if so just make sure to season well.
You could switch out the mint for dill.
Maple syrup would work in place of the honey.

Recipe

1. Bring a large pan of salted water to a rolling boil. Add the asparagus for 30 seconds, then drain and refresh in a bath of ice water immediately to stop the cooking process (if serving right away cold water is fine). When cool drain and pat dry
2. Roll the filo up loosely into a long sausage and cut into thin strips – around 2mm thick. Twist the filo around the middle part of the asparagus like a mummy, trying to get it as tightly on as possible so it sticks. You can wet your fingers with a little cold water and press it onto the asparagus if necessary. Place the asparagus on a tray and drizzle with a little oil
3. Place a non-stick pan over a medium heat with a little oil. Add the asparagus to the pan, when the filo on the underside is golden turn the asparagus, drizzle with honey and cook until it is just crisping up
4. Meanwhile place the feta, mint and yoghurt in a food processor and blend until smooth, then season to taste
5. Spoon the minty whipped feta onto a plate, top with the asparagus and more mint

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