Asparagus Parcels

Method

10 Van Dyck plain crepes
300g Barker's Professional Farmstyle Plum Chutney
30 to 40 spears asparagus, blanched
150g grated mozzarella cheese
200g Barker's Professional Farmstyle Plum Chutney

Spread the Van Dyck crepe with Barker's Professional Farmstyle Plum Chutney.

Add 3 to 4 spears of asparagus and fold crepe to enclose spears.

Place in gratin dishes, top with grated cheese.

Drizzle with Barker's Professional Farmstyle Plum Chutney.

Place in oven preheated to 180°C to warm through and then serve

Makes 10

Asparagus Parcels

Asparagus Parcels

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