Crisp asparagus rolls with cheese and xo sauce

Preparation info
  • Makes


    • Difficulty


    • Ready in

      30 min

Appears in
Asian Tapas: Small Bites, Big Flavors

By Christophe Megel and Anton Kilayko

Published 2010

  • About

Perfect pass-around finger fare, these asparagus rolls rely on spicy XO sauce for their punchy tang and filo pastry for their crispness. Instead of the expected baking, here the filo is cooked by careful pan-frying in olive oil.


  • 16 fresh large asparagus spears (about 1 lb/500 g)
  • 6 cups (1.5 liters) water mixed with


  1. Cut off the bottom one-third of the asparagus spears and discard. Bring the salted water to a boil in a saucepan and blanch the asparagus spears for 3 minutes, then drain and quickly plunge into the ice water to cool.

  2. Cut the filo pastry into long