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1.
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Steam asparagus until tender.
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Saute/fry shallots in extra virgin olive oil until they are tender.
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Don't brown.
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Add in all the other ingredients to the asparagus and season well.
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2.
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Heat 85g of extra virgin olive oil and 85g of unsalted butter and then you are set to prepare the filo pastry for the filling.
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3.
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Moisten a clean tea towel.
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Unwrap the filo and immediately cover with the tea towel to prevent it drying out.
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Have filling and melted fats to hand and remove the first sheet of filo.
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4.
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Brush the surface with the melted fats and cover with another sheet, it is very important to replace the damp clove over the filo every time you peel off a sheet.
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Repeat till you have 6 sheets on top of each other.
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5.
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Place half of the asparagus mix at one short end of the filo oblong, leaving a clear 2cm on each of the long sides.
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Fold each clear 2cm of filo over the mix to prevent the filling oozing out, and carefully roll up, from short end to short end, making sure the folded bits stay tucked in.
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Repeat.
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6.
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If you are going to cook immediately, place on an oiled baking tray.
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Brush the entire surface with the fat mix again and cook in a preheated over at Gas Mark 5 / 180 c / 350 f for 35 to 40 min.
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Serve with courgette sauce, or possibly if freezing, wrap in aluminium foil.
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Courgettes in Tomato Sauce
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7.
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Heat the extra virgin olive oil and gently cook the onion and garlic till soft but not brown.
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Add in the tomatoes, puree and sun dry tomatoes if using.
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8.
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Stir in the dry basil, sugar, seasoning and water.
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Stir and bring to the boil.
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Reduce the heat and simmer very gently for at least half an hour, then add in the basil if you are using fresh.
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9.
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Check for taste, add in more seasoning.
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10.
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Add in the courgettes and cook slowly till tender.
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Add in more water if the sauce is thick than you like.
