Lightly toast sesame seeds in a small dry pan over medium heat. Set aside. In a small bowl, combine the sesame oil, lemon juice, maple syrup and half the lemon zest, finely chopping it before you add it in.
Remove filo from packet and carefully place four to six sheets on a dry surface. Return remaining pastry to plastic sleeve and refrigerate. Slice filo into four equal, long rectangular pieces. Stack and leave covered under a damp (not wet) cloth to avoid drying out.
Take a filo sheet, lightly brush with oil mixture and sprinkle with sesame seeds. On a slight diagonal, place an asparagus at one end of the filo strip and roll as tightly as possible. Repeat until all are done. Place rolls on a plate, cover with a damp towel and refrigerate for one hour.
Preheat oven to 230 degrees Celsius. Remove the rolls from the fridge and transfer them to a parchment-lined baking sheet. Sprinkle with sesame seeds, half of the lemon zest and drizzle with any remaining oil/lemon juice mixture.
Bake for approximately 20 minutes until lightly brown. Drizzle with a dash of sesame oil and garnish with any remaining lemon zest.
In the meantime, prepare the dipping sauce by mixing seasme oil, soy sauce, finely diced ginger and seasame seeds.
Serve with sesame soy dipping sauce.
- 2 bundles of asparagus, washed and trimmed
- Filo pastry (1/4 pack)
- 3 Tbsp sesame seeds
- 2 Tbsp sesame oil
- 1 Tbsp lemon juice
- 1 tsp maple syrup
- Zest from 1 lemon
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- Finely diced ginger
- Sprinkle of sesame seeds