From New Vegetarian, Robin Asbell, Chronicle Books, 2009.
Some grated Parmesan cheese was mixed with zest from a large lemon.
A sheet of filo pastry was buttered and then some of the cheese/zest mix was sprinkled on it. The sheet of filo was then folded in half and cut into 10 cm squares. On each square an asparagus spear was placed diagonally across it and then rolled. When all of the squares were filled the rolls were covered and placed in the refrigerator for an hour.
A mint aioli was made at this time. In the blender I placed a chopped garlic clove, an egg yolk, a little lemon juice, a pinch of cayenne and some salt. These were pureed and then gradually oil was added while the blender was still going. Some chopped mint was added and given another pulse to mix it in.
The asparagus rolls were now baked in a 200°C oven until golden.
Ease of cooking: ✔✔✔✔