Asparagus and Anchovy Twists
Asparagus and Anchovy Twists



  • 6 anchovy fillets from a tin
  • 1 tbsp olive oil
  • 200g puff pastry
  • 12 asparagus stalks, trimmed
  • 1 egg
  • 1 tbsp sesame seeds
  • Preheat the oven to 180C and line a baking tray with paper. Crush the anchovies and mix with the olive oil to make a paste, and roll out the puff pastry into a 24x16cm rectangle.
  • Spread the anchovy paste all over the pastry, then cut into 12 equal strips. Take each strip and roll around the asparagus in a twisting pattern, then brush with egg and sprinkle with sesame seeds. Bake for 20 minutes, and serve hot.
30 mins
Makes 12 twists

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