ASPARAGUS AND BACON IN FILO PASTRY

INGREDIENTS (to serve 4)

1 piece filo pastry
6 fresh green asparagus spears
20 gr butter
1 onion
150 gr smoked bacon
300 gr single cream
½ glass Oloroso sherry
50 gr nuts

PREPARATION


Filo pastry: C
ut the filo pastry into rectangular sheets measuring 3 x 6 cm. Brush with butter and bake at 150ºC for about 15 minutes.
Filling: Finely chop the onion, sauté, add the cream and reduce to half. Add the crisp fried bacon and keep warm.
Asparagus topping: Cut the fresh asparagus spears into thin layers and sauté in olive oil.

TO SERVE

Make alternate layers of filo pastry and bacon filling, like a millefeuille, with a total of 3 layers of pastry and 2 of filling. Finish by arranging the asparagus layers on the top, and sprinkle with nuts.