Green Garden Route Aspargus with Prosciutto and Mango Chutney

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


  1. Preheat the oven to 200 °C and lightly grease a baking tin with cooking spray.
  2. Wrap prosciutto, if using, around the mid-section of each asparagus.
  3. Brush the phyllo pastry with melted butter and wrap around the asparagus.
  4. Place on a baking tray and brush with the egg. Sprinkle with sesame seeds.
  5. Bake for 8–10 minutes, or until the pastry is golden and crunchy.
  6. Place on a platter and serve with the Mango Chutney.
  7. Garnish with microherbs.