Asparagus and Anchovy Twists
Asparagus and Anchovy Twists

Ingredients

Method

  • 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
This recipe pairs perfectly with the Chateau Barthes Rosé 2017 from Bandol, France.

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