Ingredients

Steps

• Preheat the oven to 180°C and line a tray with baking paper.
• Crush the anchovies with olive oil in a mortar to make a paste.
• Roll the puff pastry into a 24x16cm rectangle about 4mm thick.
• Spread the paste over the pastry and cut into twelve 2cm wide strips.
• Wrap each asparagus tip in a pastry strip at a 45-degree angle.
• Place twists on the tray, brush with egg wash, and sprinkle with sesame seeds.
• Bake for 20 minutes until the pastry is crisp and puffy.