16 asparagus stalks
12 filo sheets
50 ml Parmesan cheese, shredded 1/4 cup
50 ml walnuts, crushed 1/4 cup
125 ml butter, melted 1/2 cup
4 cheddar cheese slices
salt & pepper to taste
Cut ends off asparagus to make even lengths. Blanch in boiling water and shock in ice water to keep colour. Lay one sheet of filo on counter. Brush with melted butter. Sprinkle with Parmesan cheese. Lay another sheet of filo on top repeating procedure two times. Fold filo in half. Lay 1 slice of sharp cheddar cheese on top. Arrange 4 asparagus stalks on top of cheese. Sprinkle with walnuts, salt and pepper. Roll into a tight roll. Brush with butter. Bake at 400 F (200 C) for 10 minutes.
Serves 2