One serving contains 1.7g of your daily
requirement of 1.5-2.4g of plant stanols
- 350g asparagus, trimmed
- 15g Benecol® Olive Spread
- 2 red onions, thinly sliced
- 1 egg, beaten
- 120g Benecol® Light Cream Cheese Style Spread
- 1 tsp dried thyme or 1 tbsp fresh leaves
- Black pepper
- 15g Benecol® Buttery Spread, melted
- 6 x 22.5g sheets filo pastry
- 4 x 10g slices Parma ham
- 1 tsp sesame seeds
- Green salad to serve
Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Bring a pan of water to the boil and steam the asparagus over the top for 2-3 minutes until just tender. Place in a bowl of cold water to stop the cooking.
In a large frying pan melt Benecol® Olive Spread, add the onions and cook over a medium heat for 10-15 minutes until really soft and beginning to caramelise. Remove from the heat and leave to cool slightly.
Beat together the egg, Benecol® Light Cream Cheese Style Spread and thyme. Season with black pepper.
Brush a little of the Benecol® Buttery Spread over an 22x32cm swiss roll tray and lay the filo sheets so that they overlap, brushing each with the Benecol® Buttery Spread. Spread the Benecol® Light Cream Cheese Style Spread mixture over the base, top with the asparagus, scatter over the ham and onions and finally sprinkle with the sesame seeds. Bake for 10-15 minutes until the pastry is crispy. Serve with a crisp green salad.