Asparagus Parcels

Ingredients

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

Method:

Spread the Van Dyck crepe with Barker's 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 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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