My Asparagus and Parmesan Filo Rolls are a crowd-pleasing appetiser, and although they look slightly fancy, they are really very easy to make. Wrapping the asparagus in a crispy, cheesy, filo blanket makes them ideal finger food, perfect for a celebration. And as the first sign of asparagus at the market heralds the arrival of spring, it is a great reason to celebrate!
Great recipe, I made it with the big white asparagus we get here in the South of France. This is perfect.
– Laura
Why You’ll Love This Recipe:
- You don’t need to pre-cook the asparagus; it will cook in the same time as it takes the pastry to become crisp.
- It is the ultimate finger food, perfect for entertaining.
- The Asparagus and Parmesan Filo Rolls can be prepared ahead of time and baked when you are ready to serve them.
- To make them vegan, just use an appropriate cheese.
Recipe Inspiration: this is a recipe my Mum often makes when entertaining. When asparagus is in season, we love to enjoy it in as many ways as possible. Another favourite recipe for entertaining is my Asparagus Gratin.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Filo pastry – you will find it in the supermarket, either fresh in the refrigerator section or frozen. If you’re using frozen filo, you need to carefully thaw it first. This is best done overnight in the fridge. Follow the package directions. You can’t rush the defrosting process; if it’s not fully defrosted it will tear as you try to unfold it. It is delicious, and we also love to use it in our Cheese and Herb Filo Pie.
- Extra-virgin olive oil – for the best flavour, we brush extra virgin olive oil onto each sheet of pastry. Use the best olive oil that you have.
- Asparagus – we have used medium size green asparagus spears, a little thicker than a pencil. Ideally, for even cooking, choose asparagus of uniform size. When selecting asparagus, look for firm, bright spears with closed, compact tips.
- Parmesan cheese – for the best flavour, choose good quality Parmesan. My preference is Italian Parmigiano Reggiano, however, it is not suitable for vegetarians as it contains animal rennet. If necessary, you will find a vegetarian version of Parmesan in most supermarkets.
- Freshly ground black pepper and sea salt flakes – add essential seasoning to the rolls, lifting all the flavours.
Variations:
Dijon mustard – for extra flavour, add a small amount to each Asparagus Roll.
Lemon zest – a little goes well with asparagus.
How To Make Asparagus Filo Rolls:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Season the pastry:
Lay one sheet of filo pastry on your work surface and brush with olive oil.
Place another sheet of filo on top, brush with oil and sprinkle with half the Parmesan cheese. Add some freshly ground black pepper and sea salt flakes to suit your taste.
2 – Layer the pastry:
Repeat this process with the third layer of pastry.
3 – Cut the pastry:
Use a ruler to equally divide the filo into 10 rectangles. I have advice in the recipe.
4 – Roll the asparagus:
Place an asparagus spear on the long side of one of the filo rectangles and tightly roll it up.
5 – Brush with oil:
Brush the tips of the asparagus and the top of the pastry with olive oil and place the rolls on a baking paper lined sheet pan, seam side down.
6 – Bake the Asparagus Filo Rolls:
Bake until golden brown, turning halfway through. Serve immediately.
Hint: brushing the tips of the asparagus with olive oil will help stop them drying out in the oven.
Tips for Success, Storage and FAQs:
You certainly can. Just prepare the rolls, cover them well with cling wrap so they don’t dry out, and refrigerate until ready to bake.
I don’t recommend that, as the freezer will negatively impact the asparagus.
It’s best to use medium-size asparagus, slightly thicker than a pencil. Thin spears will cook too quickly and the filo won’t have enough time to get crispy and brown. If you use very large spears, you will need to first blanch them in a pan of boiling water for a minute or two and then add them to a bowl of iced water to stop the cooking process.
Store them, well covered or in an airtight container, in the fridge for up to 3 days. Leftover filo pastry can also be kept in the fridge for up to 3 days.
To reheat the filo rolls, preheat your oven to 180 degrees C (355 F). Place the rolls on a baking tray and heat for about 6 minutes.
Top Tip:
Filo pastry dries out quickly making it difficult to work with, so it is important that you have your ingredients ready before you take out a sheet of pastry.
Serving Suggestions:
You will find many occasions on which to serve these Asparagus and Parmesan Filo Rolls. Some suggestions are:
- As a great addition to a brunch party.
- They are an ideal appetiser any time you are entertaining; it is very easy to increase the quantity if necessary, and they can be prepared in advance.
- Add them to a mixed appetiser platter along with Baked Cream Cheese Stuffed Mushrooms, Caprese Canapés and Baked Beef Meatballs.
I do hope you will try this easy canapé. These lovely Asparagus Filo Rolls are tasty, crunchy and simple to make – and a very tasty way to welcome Spring!
Alex xx
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Asparagus and Parmesan Filo Rolls
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 3 sheets Filo pastry See Note 1
- 2 tablespoon extra virgin olive oil See Note 2
- ½ cup (45 g) Parmesan cheese – freshly grated
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sea salt flakes
- 10 asparagus spears – medium sized – washed and ends trimmed See Note 3
Instructions
- Preheat your oven to 180 Degrees C (355 F) and line a large sheet pan with non-stick baking paper.
- Remove one sheet of filo pastry and lay it on your work surface. Ensure that the remainder of the filo is covered with cling wrap or a damp tea towel.
- Brush the filo gently with olive oil.Place another sheet of filo on top and brush with oil. Evenly distribute half of the Parmesan cheese, pepper, and a light sprinkle of sea salt flakes.Repeat again with the third layer.
- Use a ruler to divide the long side of the filo into 5 equal strips and then cut through the centre horizontally so you have 10 rectangles.
- Place an asparagus spear on the long side of one of the filo rectangles and tightly roll it up. Brush the tips of the asparagus and the top of the pastry with olive oil and place the rolls on a baking paper lined sheet pan, seam side down. (The top and the end of the asparagus will be sticking out – only the centre will be covered by pastry.)
- Bake until golden brown, approximately 13 -15 minutes, carefully turning halfway through with tongs.
- Serve immediately. Delicious on their own, or lovely with our Homemade Balsamic Glaze.
Notes
- Filo pastry: my pastry sheets measured 35 cm x 24 cm (13.75 x 9.5 inches). If your pastry is frozen, thaw it overnight in the fridge and bring it to room temperature before using. It must be completely defrosted before you attempt to unroll it or it will break. If you’re using fresh filo, remove it from the fridge about 15 minutes before using. Filo pastry is very delicate and dries out easily, so when you remove one sheet of pastry you must cover the remainder with plastic wrap and a damp (not wet) kitchen towel. We use plastic wrap first so the pastry does not get damp or it may become gummy.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Asparagus: it’s best to use medium-size asparagus, slightly thicker than a pencil. Thin spears will cook too quickly and the filo won’t have enough time to get crispy and brown. If you use very large spears, you will need to first blanch them in a pan of boiling water for a minute or two and then add them to a bowl of iced water to stop the cooking process.
- Make ahead: Prepare the rolls, cover them well with cling wrap so they don’t dry out, and refrigerate until ready to bake. You can prepare them up to a day ahead.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat the filo rolls, preheat your oven to 180 degrees C (355 F). Place the rolls on a baking tray and heat for about 6 minutes.
- Freezing: this recipe is not suitable for freezing.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Konstantina
Alex, this is an absolutely brilliant recipe!!! First time I followed recipe to the letter. 2nd time used basil infused greek olive oil and feta, absolutely delish and served with a spicy whipped feta dip. This last time, I added 3 asparagus stalks that I brushed with olive oil and dried oregano and a combo of greek grated cheeses, what a fantastic vegetable. I can’t stop making this!!!! Way to go girl❣❣❣
Alexandra
Hi Konstantina, thank you so much for your feedback on the Asparagus and Filo Rolls. I really do appreciate that you took the time to contact me. I love your various adaptations – how creative you are. Kind regards, Alex 🙂
Val
Hi Alex,
I’m a bit confused about the layers. You say oil between 1st &2nd then cheese and pepper on the 2nd & 3rd. Do you finish with the filo? If you do, you would need 4 sheets of filo – 2 for the first layer then 2 more for the next two layers. Perhaps you don’t put the filo on top of the 3rd layer? Please help!
Alexandra
Hi Val, you oil the three layers of filo, with cheese and pepper on the 2nd and 3rd. We don’t put the cheese on the first layer as the filo is fragile and may tear when rolling. Put the asparagus on the third layer. I hope that helps. Kind regards, Alex 🙂
Val
Thanks Alex. So you don’t put filo on the top layer. You just put the asparagus on top of the cheese & pepper. That answers the question, thank you. And it sounds just delicious!
Kind regards,
Val
Laura
Great recipe, I made it with the big white asparagus we get here in the South of France. This is perfect
Alexandra
Hi Laura, I am so pleased that you enjoy the Asparagus and Parmesan Rolls. They sound fantastic when made with white asparagus! 🙂
Christopher Mitchell
These are amazing – and such a great idea!
Alexandra
Thank you Christopher 🙂