Asparagus and Almonds in Filo

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

To suggest at the beginning of the English asparagus season, which opens in early May, that you might cook and eat this silky, green delicacy, long awaited through winter and spring, any other way than quickly boiled or steamed until just tender, and then served warm, dressed in nothing more than a little good oil or butter and lemon juice, would be seen by some as sacrilege. But once the asparagus season is in full swing, the shops are full of it, and it is so easy to get carried away, buy