Asparagus in Crisp Filo Pastry

Preparation

Advanced Preparation.
Prepare the asparagus by removing bottom 1/4 and peeling the next 1/4. Preheat deep fat fryer to 180ºC. Place a large pan of boiling water on to boil with a slice or squeze of lemon to acidulate.

Method.

1. Place the prepared aspargus into the boiling water and cook to al dente. Remove and place into iced water remove from water and dry.

2. Decant the dressing in to a squeezey bottle ready for service. refrigerate until required for use.

3. Lay out the filo pastry and wrap around the spears of asparagus leaving the tip expossed.

4. Holding the asparagus by the tip with a pair of tongs place the filo into the hot oil and hold there until the filo is golden. Do not submerge the tip.

5. Serve by placing 5 spears center of plate and drizzle dressing over the top garnish with a deep frred sprig of parsley.

Handy Hint.
Frozen out of season asparagus could be used as an alternative.

Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding