Baked Asparagus and Goat’s Cheese Cigars

Cook time 40 minutes
Servings Makes 14 cigars


50g butter
1 tsp extra virgin olive oil
300g goats cheese
200g ricotta
30ml thickened cream
½ tbsp finely chopped oregano
14 asparagus spears, woody ends peeled and trimmed
7 sheets filo pastry
Salt and pepper
Juice of ½ a lemon

Baked Asparagus and Goat’s Cheese Cigars


Preheat your oven to 180°C and line a baking tray with baking paper.

In a food processor, whip the goat’s cheese, ricotta and cream. Add your lemon juice plus a splash of olive oil and add the oregano.

Lay a filo sheet on a clean bench with the shorter edge facing you. Brush with melted butter and cut it in half lengthwise. Spread ½ a tablespoon of the cheese mixture along the shorter end, leaving a 2cm border. Nestle the asparagus onto the cheese. Fold the pastry over from the sides and roll up into a tube shape to enclose.

Repeat for the remaining cigars and place them on a baking tray and brush with extra butter. Bake for 15-20 minutes until golden brown.