Asparagus and beans in phyllo pastry
- 24 asparagus spears
- 36 mange tout
- 24 green string beans
- 400g phyllo pastry
- 200g butter, melted, for brushing
- 125ml (½ cup) crème fraîche
- juice of 1 lemon
- salt and freshly ground black pepper, to taste
Blanch the asparagus, mange tout and beans in boiling water for 2 minutes. Drain and plunge into ice water. Drain and set aside until needed.
Preheat the oven to 180°C.
Cut the phyllo sheets into 20cm-wide strips. Brush each strip with melted butter and place 4 strips on top of one another so that you have 6 phyllo stacks.
Spread 15ml (1 tbsp) of crème fraîche in the middle of each pastry stack. Top with 4 asparagus spears, 6 mange tout and 4 beans. Drizzle with lemon juice and extra melted butter and season.
Fold over the sides of each pastry stack to enclose the filling. Brush the parcels with the remaining melted butter, place on a baking sheet and bake until golden, about 20 minutes. Serve immediately.