This recipe is great for a quick snack, in summer with salads or winter with consommé, purée, meat, etc. Apart from delicious and easy to cook, its presentation is very showy.

3/4 asparagus per person
As many bread slices as asparagus (you can substitute them for puff or other pastry)
1 Onion
Olive oil
Basil or other herb at your wish


With a kitchen roller or a glass flatten the bread slices until making them thin and flexible (you won’t need to do this when using pastry). Cut the onions in rings. Grease on side with olive oil and dust the herbs over. Put an asparagus in the middle and roll. Use an onion ring to maintain the roll closed. Bake the rolls with some drops of olive oil over in the oven at 200 ºC for 15 minutes or until golden. serve warm


You can dust the herbs over the rolls o add leeks to the asparagus.


Instead of onion rings use leek strips as ropes to close the rolls (remember to wet them with olive oil to avoid the getting too dry when baked).


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