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  • Asparagus parcels

    ingredients

    Van Dyck Plain or Gluten Free Crepes
    30-40 Asparagus spears, blanched
    150g grated mozarella cheese
    300g tamarillo & plum chutney
    Asparagus parcels

    method

    Spread the crepe with tamarillo & plum chutney. Add 3-4 spears of asparagus and fold crepe to enclose spears.

    Place in gratin dishes, top with grated cheese. Drizzle with tamarillo & plum chutney.

    Place in an oven preheated to 180 deg. C until warmed through, then serve.