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Filo wrapped asparagus

Updated: Sat, 10 April, 2021

Asparagus wrapped in filo pastry is a glorious vegetarian snack or appetiser. Filo, the paper-thin, super-crunchy Middle Eastern pastry, buttered, layered and baked till golden is lovely on its own. And when it hides Parmesan-flavoured, fresh asparagus spears inside, it’s irresistible.

asparagus wrapped in filo pastry

Wrap your food

I have written before about the extreme appeal of things wrapped; it was about dough/pastry/batter filled with filling and stuffed with stuffing. It’s not just pastry that can enrobe tasty surprises.

A while back I had a period of obsessive wrapping one food in another. Salmon in bacon for instance, though pancetta works better if you want to follow my suit. Chicken salad packaged in lettuce leaves, a very healthy option of a chicken salad sandwich, incidentally.

Bacon (again! bacon is perversely good at the wrapping malarkey) encasing dates, a free-wheeling version of devils on horsebacks.

filo asparagus parcels

Combos taste better

Some things are better combined with others (and most things are better wrapped in bacon). Combination intensifies flavours or makes them melt together creating a new unexpected harmony. Textures, too – bacon (did I say bacon?) coated meat doesn’t dry out and acquires succulence from the fat.

It’s as simple as combining ingredients to create a dish: imagine being served bread, butter, ham and pickles separately and urged to eat up one before you start on another. I know, there are people who like to eat everything separately but most of us prefer piling elements of our dinners onto the fork and refusing to finish the potatoes if we’ve run out of meat.

asparagus rolls in filo pastry

Filo pastry is my favourite wrapping material and I refuse to acknowledge that it’s actually quite calorific with all the butter or olive oil brushed onto it. It’s still a remote runner-up to puff pastry in calorie rankings, which is also not too bad a wrapper but way, way, too rich.

What is so good about filo?

Filo is paper thin and flexible, but will retain the shape whilst baking. You buy it ready-made and nobody in their right mind will scorn you for not making your own at home.

It will carry sweet as well as savoury and it is actually gorgeous on its own: spiced or sugared, buttered or oiled, layered and baked. And it really needn’t be so fussed over – it dries out if uncovered, that’s true, but as long as you roughly wrap the rest up in the parchment it came in while you’re working on each sheet, it won’t be ruined.

asparagus and filo cigars

Learn from Greeks

It does cook quickly so it’s not suited for raw meaty filling that needs to spend a while in the oven. The Greeks have mastered the use of it, making little filo hand pies with spinach or cheese.

Asparagus cooks quickly so it’s ideal – and don’t listen to anyone who tells you to precook it; they are simply telling you to ruin the vegetable.

It is a good snack to make ahead: wrap the spears and cover them tightly on a tray, and they’ll easily last overnight. Brush lightly with butter just before they go in the oven.

filo wrapped asparagus

Servings: 4Time: 45 minutes
Rating: (3 reviews)


  • 20 asparagus spears
  • 60g (4 tbsp.) butter, melted
  • 5 sheets of filo pastry
  • salt and pepper
  • 30g (13 cup) grated parmesan cheese


1. Wash the asparagus and snap off the tough ends. Pat them dry with kitchen towels.

2. Preheat the oven to 180C/350F/gas 4. Line a large baking sheet with parchment.

how to wrap asparagus in filo

3. Work with one filo sheet at the time, keeping the rest wrapped so it doesn’t dry out. Spread one sheet on the work surface and brush with melted butter. Fold it in half along the long edge and brush the top surface again. Sprinkle filo with salt, pepper and Parmesan and cut it in four, the length of each piece about the same as an asparagus spear. Roll a spear into each rectangle like a cigar, scrunch up the ends and brush with butter. Continue with all the asparagus and filo.

filo parcels with asparagus can be made ahead

4. Brush the rolls with any leftover butter and sprinkle with Parmesan if there’s any left. Bake for 15 minutes until the rolls are golden and the ends browned and crispy. Serve immediately.

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Your comments

Anna @ CuisineFiend
Hi Kim - I'm pleased you all liked it, and what a great twist on the recipe! Well done!
4 months ago
Made this for friends last night - they were delicious!!!!! ?? Hope you don't mind but I adapted it a bit by wrapping the asparagus in Parma ham which I spread with cream cheese and sprinkled with pepper before rolling in the filo. I could only get 3 parcels per sheet as the ham made the rolls thicker.
4 months ago
Susan Humphries
Great advise, have learned a lot! Thanks again!
2 years ago
Brilliant easy to follow
3 years ago

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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