Crispy green asparagus

Wash and cut the feet of the asparagus. Sauté them in a pan with a little bit of olive oil, then add a little glass of water, cover and cook until the water has evaporated. Check the asparagus are cooked. Let cool down.

In the meantime, mix the tahini, the honey and the sesame oil. Set aside.

When the asparagus are lukewarm, place 3 or 4 of them on each filo pastry sheet double folded. Add about 15g of crumbled feta cheese, and finely chopped mint. Close the filo pastry sheet by rolling it around the asparagus. When all the crispy rolls are done, brown them in a pan with a little bit of sesame oil.

Presentation : Spread a little bit of sauce at the bottom of the plate, and place the crispy asparagus on the top. Sprinkle with sesame seeds and finely chopped mint.

You may also enjoy this recipe as main course.