In a bed & breakfast like in Candlewood are two things important: the bed must be great, the breakfast must be great. And fresh, local ingredients is the best way to ensure a good breakfast. One of the dishes we serve in the guesthouse is made with delicious Green Garden Route Aspargus.
- Asparagus 1 bunch or 12 spears, rinsed
- Prosciutto 12 slices (optional)
- Phyllo pastry 12 sheets
- Butter 2 T, melted
- Free-range egg yolk 1, beaten
- Black sesame seeds 1 T
- Microherbs, to garnish
Method
- Preheat the oven to 200 °C and lightly grease a baking tin with cooking spray.
- Wrap prosciutto, if using, around the mid-section of each asparagus.
- Brush the phyllo pastry with melted butter and wrap around the asparagus.
- Place on a baking tray and brush with the egg. Sprinkle with sesame seeds.
- Bake for 8–10 minutes, or until the pastry is golden and crunchy.
- Place on a platter and serve with the Mango Chutney.
- Garnish with microherbs.