View source for Baked Asparagus with parmesan and Poppy Seed

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Baked asparagus with parmesan and poppy seeds
Jeremy Lee at Quo Vadis serves fresh asparagus wrapped in the crispest, lightest of pastries. I am not entirely sure how he does it, but this version, using commercial pastry, gets pretty close. Serves four as a first course or snack.

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==Ingredients==
:2 large (24cm x 48cm) sheets filo pastry
:2-3 tbsp olive oil
:16 thick stemmed asparagus spears, woody stems trimmed 
:1 egg, whisked
:30g parmesan, finely grated
:1½ tsp poppy seeds
:1 tsp coarse sea salt

==Method==
#Heat the oven to 200C/390F/gas mark 6. Put both sheets of filo on top of each other and cut widthways across the middle. Arrange the filo into one pile, then cut the pile into four squares so you end up with 16 filo pastry squares in total.
#You will now need to work fast, otherwise the filo will dry out. Lay one filo square on a work surface and brush with plenty of olive oil. Place one asparagus spear at the bottom edge of each square, with the florets exposed, then roll in the pastry to wrap up securely – you're aiming for a cigar shape with the asparagus head sticking out. Brush each asparagus parcel with egg and sprinkle over some parmesan, poppy seeds and salt. Place the parcel on a baking tray lined with parchment paper, and repeat with the remaining filo and asparagus.
#Bake for 18 minutes, until the pastry is crisp and the asparagus cooked through. Serve warm or at room temperature.


<small>''Yotam Ottolenghi''</small>
<small>https://www.theguardian.com/lifeandstyle/2014/may/02/beef-asparagus-recipes-yotam-ottolenghi https://www.theguardian.com/lifeandstyle/2014/may/02/beef-asparagus-recipes-yotam-ottolenghi</small>