asparagus & smoked ham & cheese wrapsasparagus & smoked ham & cheese wrapsasparagus & smoked ham & cheese wrapsasparagus & smoked ham & cheese wrapsasparagus & smoked ham & cheese wraps

ASPARAGUS ... so weird & funny-looking ! I know I usually use filo dough pastry sheets when I bake but there are more varieties of prepared types of pastry dough out there than you expect ! Brik pastry sheets, usually used in North African countries is round, thicker and sturdier and there is no need to double it up as we do with filo pastry sheets. Here’s a little appetizer that you can prepare using brik, asparagus spears (because it’s the season), some smoked cured ham and some cheeses too. You can prepare them ahead of time and refrigerate them and bake just before you want to serve them ! Does everybody know what happens after you eat asparagus ? Ha ha ha... ;)

asparagus & smoked ham & cheese wraps

09.06.2015

12 wraps of asparagus, ham and cheese

ingredients

  • 12 asparagus spears, tough ends removed (200-250 grams)
  • 6-8 slices of smoked ham, sliced in half lengthwise (150 grams)
  • 6 sheets of brik pastry (cut in half)
  • 6 tbsp grated gruyère cheese (or swiss or emmental or cheddar cheese)
  • 1 tsp balsamic vinegar
  • 2 tsp olive oil
  • salt & pepper
  • 1 tsp mixed dried aromatic herbs (rosemary, oregano, thyme, basil)
  • 3 tbsp olive oil (for brushing brik pastry sheets)
  • 2 tsp grated parmesan cheese

instructions

  • cut the tough ends off of your asparagus spears and make them all the same length
  • blanch the asparagus in salted boiling water for 2 minutes, then remove and immediately refresh in ice water, then drain and cool completely
  • brush the asparagus spears with the mixture of 1 tsp balsamic vinegar, 2 tsp olive oil, salt & pepper & dried aromatic herbs
  • cut your sheets (or round disks) of brik pastry in half, lay them out and brush both sides with the 3 tbsp of olive oil (and cover them so that they don’t dry out)
  • take one asparagus spear and wrap the smoked ham around it from the bottom and leave the top end of the asparagus uncovered
  • position the wrapped asparagus spear on the bottom edge of the brik pastry, sprinkle with some grated gruyère cheese and roll it up tightly and put aside and proceed with the next one until all are rolled and finished
  • preheat your oven to 180°C and line a baking tray with waxed or baking paper
  • brush the brik pastry rolled asparagus spears with some more olive oil (if dry) and roll them or sprinkle the rolled brik with finely grated parmesan cheese
  • place on a baking tray with waxed or baking paper and bake for 25-30 minutes until golden
  • serve immediately or warm

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