Steam Combi Recipe: Asparagus and Parmesan Filo Rolls

When asparagus is in season, these make a super finger food or appetiser
The addition of steam when cooking Filo pastry means an extra crispy result while retaining the moisture of the filling.

This recipe was created by Fiona Robertson, Cooking Technology Expert, Auckland and was created in an ASKO OCS8678G Combi Steam oven.

METHOD

1. Lay out 1 sheet of filo with the longest side placed horizontally on the bench and brush with a quarter of the melted butter.\
2. Sprinkle buttered filo evenly with half of the parmesan and a generous grind of black pepper.
3. Place the second sheet of filo on top.
4. Brush with a quarter of the melted butter and sprinkle evenly with remaining parmesan and a generous grind of black pepper.
5. Top with the third sheet of filo. Brush with a quarter of melted butter.
6. Upon the top sheet , place asparagus and prosciutto ( if using ) in a line along the longest edge of the filo.
7. Roll reasonably tightly up into a long log shape.
8. Brush with remaining melted butter.
9. Cut into 5 even portions.
10. Place on a greased or baking paper-lined baking tray.

Preheat oven to 200c  with medium steam  (in Asko  use – COMBI STEAM – 200 C HOT AIR STEAM DENSITY 2 ) In Smeg use Circulaire+ Steam 50% humidity) for 7 MINUTES or until golden brown.