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Filo wrapped asparagus

Filo wrapped asparagus


These easy asparagus filo straws are a great way to use up any bread you have that’s past its best

  • Feeds 12 Feeds 12
  • Ready in 40 minutes

Each serving contains

  • Energy
    428kj 102kcal
  • Fat
    Med 9%
  • Saturates
    Med 12%
  • Sugar
    Low 2%
  • Salt
    Med 5%

% of adult’s reference intake | Carbohydrates per serving : 9g


  • 40g bread, crust removed (we used Co-op Irresistible sourdough bloomer)
  • 1 tbsp flat leaf parsley, leaves only
  • 30g Co-op Parmesan wedge, finely grated
  • 1 garlic clove
  • 3 sheets filo pastry
  • 40g Co-op unsalted butter, melted
  • 12 spears Co-op British asparagus
  • 1 tbsp balsamic Co-op glaze
  • 5 tbsp Co-op reduced fat mayonnaise


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Blitz the bread, flat leaf parsley, grated Parmesan and the garlic in a food processor until you have a fine crumb
  3. Cut the filo sheets into quarters and cover with a damp cloth, so they don’t dry out
  4. Brush one piece with some butter and scatter over a thin, even layer of the crumb mixture
  5. Position an asparagus spear at an angle on the bottom corner of the filo square and roll it up
  6. Transfer to a baking sheet and brush with a little more of the butter
  7. Repeat for the remaining filo and asparagus
  8. Bake for 20 mins, or until the pastry is golden and crisp
  9. Meanwhile, put the balsamic glaze in a small bowl and stir through the mayonnaise
  10. Serve with the asparagus wraps for dipping

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