Asparagus and anchovy cigars

Asparagus and anchovy cigars

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  • 0:50 Prep
  • 0:10 Cook
  • Makes 20 cigars
  • Advanced

Asparagus and anchovy wrapped in flaky golden pastry makes fabulous cocktail fare.

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Easy entertaining, Asparagus recipes


  • 4 anchovies in oil, drained
  • 1/4 cup (60ml) pure (thin) cream
  • 1/4 cup (20g) finely grated parmesan
  • 1-2 teaspoons lemon juice, to taste
  • 10 sheets filo pastry, halved
  • 7 prosciutto slices, sliced lengthways into thirds
  • 20 asparagus spears, trimmed, blanched, drained
  • Olive oil, to brush


  • Step 1
    Preheat the oven to 200°c and line a baking tray with baking paper.
  • Step 2
    Grind together the anchovies, cream, parmesan, lemon juice and some pepper in a mortar and pestle to form a paste.
  • Step 3
    Lay 1 filo half on a board, with the shorter end nearest you (keep remaining filo covered with a damp tea towel while you work). Spread 1 teaspoon paste onto the shorter end of the filo, then lay 1 prosciutto piece on top, and then 1 asparagus spear. Fold over the edges, brush with oil and roll tightly to enclose. Repeat with remaining ingredients to make 20 cigars. Transfer cigars to tray, leaving 2-3cm gap between each, and brush with a little more oil.
  • Step 4
    Bake for 8-10 minutes until crisp and light golden. Serve immediately.

  • Author: Georgina Kaveney & Valli Little
  • Image credit: Brett Stevens & Ian Wallace
  • Publication: delicious.



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