My filo pastry pizza with white asparagus, ricotta and flowers

Yield 4 portions



  1. Boil in salted water and cook the peeled white asparagus until they are soft yet retain a bite, about 10 - 15 minutes. Drain and let cool.
  2. Lay out the 1st layer of filo pastry on a baking tray lined with baking paper, brush with some olive oil the filo layer, add second layer of filo pastry, repeat brush and layer till all 5 layers are brushed and stacked. Add the ricotta cream evenly over the top layer. Season well with salt and pepper.
  3. Cut the baby fennels in half. Top the filo with the cooked and cooled white asparagus, add the baby fennel in between.
  4. Bake for 15 - 20 minutes in a pre-heated oven at 180C, remove from oven and top with edible flowers and serve immediately.  


on by Sandra Slawinski

Recipe by Leeks and High Heels at