Asparagus rolls

Ingredients

• 16asparagus spears
• 2 sheetsfilo pastry
• as neededfine salt
• 200 gmayonnaise
• ½lime, zest and juice
• 1 teaspooncurry powder
• 1 pinchhot paprika

Instructions

1. 1

   Prepare the asparagus

   Wash the asparagus and dry it with a clean cloth. Trim off the white, woody ends, then use a peeler to remove the fibrous outer layer of the stems.

2. 2

   Blanch and chill

   Bring a pan of salted water to the boil and cook the asparagus for 5 minutes. Drain it into a bowl of iced water and leave it there for 1 minute to stop the cooking and help retain its colour.

3. 3

   Cut the filo

   Unroll the filo and use 2 sheets, stacked together. Cut them with a smooth-edged knife into 16 equal rectangles, then stack the rectangles ready to use.

4. 4

   Wrap the asparagus

   Drain the asparagus and dry it thoroughly with kitchen paper or a clean cloth. Place one spear on a filo rectangle and wrap it.

5. 5

   Bake the rolls

   Arrange the rolls on a baking tray lined with baking paper, repeating with the remaining asparagus and filo. Bake in a preheated conventional oven at 200°C for about 15 minutes.

6. 6

   Make the lime dip

   While the rolls bake, divide the mayonnaise between 3 bowls. In the first bowl, add the zest of the lime and the juice of half of it, then stir to combine.

7. 7

   Season the dips

   Add the curry powder to the second bowl and the pinch of hot paprika to the third, stirring each to combine. Serve the asparagus rolls slightly warm with all 3 dips.

What are asparagus rolls?

These are spears of blanched asparagus enclosed in thin filo pastry and baked until crisp. They work as a modern appetiser rather than relying on a single traditional recipe or origin.

Filo, used in many savoury and sweet dishes across the Eastern Mediterranean and Balkans, makes a delicate, crunchy wrapper here. Three flavoured mayonnaise dips give the simple rolls a choice of sharp, warm-spiced or spicy accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 0g protein, 14g carbs, 21g fat.

The filo supplies most of the carbohydrate, while the mayonnaise is the main source of fat; asparagus contributes some carbohydrate and fibre. For a more balanced plate, serve a few rolls with a generous salad or extra vegetables.

Prepare the asparagus

Trim the woody ends and peel away the fibrous outer layer so the spears are pleasant to eat all the way through. The brief 5-minute boil softens them before they go into the oven.

Iced water: transfer the cooked spears straight into the bowl and leave them for 1 minute. Dry them very well afterwards so excess water does not soften the pastry.

Handle the filo carefully

Stack the 2 sheets before cutting to make 16 matching rectangles, one for each asparagus spear. Keep the cut pieces stacked and handle them gently, as filo can tear easily.

Wrapping: place a spear on a rectangle and roll it up as directed. The method does not specify brushing the pastry with oil or butter, so the rolls are baked without adding either.

Watch for crisp pastry

Bake the rolls in a preheated conventional oven at 200°C for about 15 minutes. The pastry should look crisp and lightly coloured; check towards the end because thin filo can brown quickly.

Serve them slightly warm rather than leaving them to cool completely, when the contrast between the crisp wrapper and tender asparagus is most appealing.

Three quick dips

Divide the 200 g mayonnaise evenly between 3 bowls to make a base for each flavour. The lime bowl gets the zest and juice of half a lime, while the other bowls are seasoned with curry powder and hot paprika respectively.

Stir each dip separately and taste before serving. The recipe specifies a pinch of paprika, so add no more unless you want a stronger heat.

Plan the timing

The asparagus can be blanched and chilled while you prepare the filo rectangles. Once the rolls are assembled, their 15-minute bake gives you time to mix the dips.

Drying the spears thoroughly is especially useful before wrapping: it helps keep moisture from collecting inside the pastry as it bakes.

What to serve alongside

Serve the rolls on a platter with all three dips in separate bowls so guests can choose their favourite. They can be part of a selection of small appetisers or served before a main meal.

For a more substantial plate, pair them with a simple salad or other vegetables; the rolls already bring pastry and mayonnaise-based sauces.

Recipe notes & tips

• Cut the stacked filo sheets into equal rectangles so each roll is easy to assemble.
• Use iced water promptly after blanching to halt the asparagus cooking.
• Dry the asparagus thoroughly before wrapping it in filo.
• Keep the cut filo rectangles stacked while you wrap the spears.
• Make each mayonnaise dip in a separate bowl to keep the flavours distinct.
• Check the rolls near the end of baking, as filo can colour quickly.

Variations

• Extra lime: Add more lime zest to the lime mayonnaise for a sharper citrus flavour.
• Milder curry: Use a little less curry powder for a subtler dip.
• More heat: Increase the hot paprika slightly if you prefer a spicier sauce.
• Herby dip: Stir chopped fresh herbs into one bowl of mayonnaise.
• Cheesy finish: Sprinkle finely grated cheese over the rolls before baking.

Common mistakes to avoid

• Leaving woody ends on: Trim the white, tough base before cooking.
• Skipping the ice bath: Chill the spears for 1 minute after boiling to stop them cooking further.
• Wrapping damp spears: Dry the asparagus well so moisture does not soften the filo.
• Tearing the filo: Handle the thin sheets gently and keep unused pieces stacked.
• Overbaking: Check the rolls towards the end of the 15-minute bake so the pastry does not get too dark.

How to store

These rolls are best served slightly warm, soon after baking, while the filo is crisp. If needed, refrigerate leftovers in a covered container and reheat in the oven until hot; the pastry may be less crisp after storage.

Frequently asked questions