16 fresh asparagus spears – trimmed
8 slices Parma ham
250g spreadable cream cheese
6 Filo pastry sheets – 20 x 30 cm
100g melted butter
Sprinkle with white sesame seeds to finish
Preheat the oven to 200C.
Blanch the asparagus in boiling salted water for 2-3 minutes. Drain and refresh in iced water. Dry on kitchen paper.
Brush one sheet of filo pastry with melted butter and layer another sheet on top. Cut in half lengthways and then into 7.5cm widths – making a total of 8 strips of pastry per sheet. Starting at the shorter end, spread the cream cheese on top, then lay half a piece of Parma ham and one asparagus spear on top. Season with sea salt & freshly ground pepper.
Starting at that end, roll up tightly ensuring that the final edge is well-brushed melted butter for a tight seal.
Repeat with each of the asparagus spears and place on a baking tray lined with baking paper. Refrigerate for 30 mins to firm up. Brush with the melted butter and sprinkle on the sesame seeds.
Bake for 8-10 minutes or until golden brown.