Tapas Study Party Part 2: Filo & Prosciutto Wrapped Asparagus w/ Garlicky Lemon Saffron Aioli

Yum Yum Yum Yum Yum Yum Yum!Yum Yum Yum Yum Yum! Yum! Yum Yum!

After years of living in fear of filo pastry, I am finally adopting it whole heartedly. I'm not kidding, it scared the crap out of me. I didn't know how it worked, or how to use it, nor did I think it was all that special. Let me say, that today - now - in this moment, I am converted. All hail the delicious and flaky pastry dough that is filo! And how did I get past this paralyzing fear? I just decided to face it. It was simply something that had to be done. And so, I did it.

That being said - I did go down to the local grocer and bought the filo frozen and ready made. I am not a baker. And anything that involves dough, I am bound to screw up. Hence, store bought, pre-frozen filo pastry. Of course, what I did with it was totally home made with love and assembly-line precision. That's how I experienced working with it. Filo pastry is very "Henry Fordist" in its deployment. You have to work in steps. One after the other. Methodically. Until you reach your final product. In this case, filo & prosciutto wrapped asparagus. Can I just say once more....?... Yum.

barcelonian view from our flat

Falling in line with the same spirit that brought on Barcelonian Bruschetta, I felt inspired by the beautiful cured meats and the way in which Barcelonians integrated the freshest, most delicious vegetables to create an absolutely gorgeous union of plant and animal. I wanted to re-create that but make it something a little more luscious.. a little more savory.. Filo. So, here it is:

Filo & Prosciutto Wrapped Asparagus

with Garlicky Lemon Saffron Aioli

(printable recipe)

Ingredients:

1 Bunch Asparagus, washed & woody ends snapped off (approx. 20 stalks).

10 Slices prosciutto, sliced in half lengthwise.

20 Sheets Filo pastry, defrosted in the fridge over night.

1/2 C Melted Butter.

2 Garlic Cloves, peeled.

1 Good Pinch Saffron Threads (saffron can be a bit expensive, but it adds a certain complexity of flavor and colour you'll miss otherwise).

1 Lemon, zest & juice.

1 C Good Quality Mayonnaise (Yum, I can't make aioli either).

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

In a saucepan, bring salted water to a boil and add asparagus. Blanch lightly - approx. 2 minutes. Drain, and run cold water over the vegetable to stop the cooking process. Dry thoroughly. 

Next, prepare your work station. Lay down a piece of plastic wrap - place unrolled filo pastry on top, and cover with a wet towel. This will keep the pastry from drying out as you only work with one piece at a time. *Usefully, collect the filo and lay lengthwise along the counter in a stack. With a very sharp knife, slice an inch or two off the top so that the asparagus ends will poke out either end of the filo. Make sure to cover the pastry as mentioned above right after doing this!

Also gather your butter & a basting brush, asparagus and prosciutto near by. Line a baking sheet with parchment paper.

Now, roll each piece of asparagus with one of the halves of the prosciutto - lay on the tray.

Once they are all rolled, you can begin working with the filo. Take one sheet and lay it in front of you (remember to replace the damp towel over the ones you aren't working with). Baste it with butter, place an asparagus spear on one end and carefully but snugly roll the filo around the spear.

Once rolled, lightly baste outer edges with butter to seal the pastry and place back on baking sheet. Nearing the finish, pre-heat the oven to 400 degrees. Once heated, bake for 15 - 20 minutes until filo pastry is golden brown and flaky.

Meanwhile, as they cook, make your aioli. I have to admit at this juncture that I have tried to make aioli... repeatedly... and fail every time. I have a feeling, after reading Guilty Kitchen's recipe for mayo (fancy or not), that I simply rush the process. However, in case you fail as poorly as I do at mayonnaise, here is a guilt-laden, failure-proof way to make delicious saffron and garlic aioli:

In a mortar and pestle bash together the garlic, saffron threads, lemon zest, and a good pinch of salt. Add the mixture, plus a generous helping of pepper to pre-bought mayonnaise. Combine. Add the lemon juice, one half at a time, checking for consistency. You want it to be sturdy enough that it won't leach all over the plate, but juicy enough that it doesn't have that super stand up and salute you consistency that is so evident in store bought mayonnaise. Plus it adds flavor!

Serve on the side of the asparagus spears.

Eat!