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  • Asparagus parcels


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


    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.