My first choice in seasonal fresh fruits and vegetables is to be enjoyed as minimal processed as possible. However, sometimes it’s joyful to bring few ingredients together to create a whimsical dish that will make your family and guests excited this is one of them.
This is a simple, seasonal asparagus pie— ingredient-led, unfussy and meant for sharing. Whole asparagus spears go straight onto crinkled, olive oil–brushed fillo, so they stay juicy with a bit of bite. Shredded haloumi melts into salty, golden patches, while nigella seeds add a light, toasty edge and Aleppo pepper brings gentle warmth.
It comes to the table in the pan, no slicing or precision—just something to put in the
middle and dig into while asparagus is at its best.
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Ingredients:
- For the base
- 1 bunch of asparagus trimmed
- 5–6 sheets filo pastry
- 5–6 tbsp extra virgin olive oil
- Pinch of salt
- Halloumi
- 200 g halloumi cheese, finely grated
- 1–2 tbsp ol………
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