April 28, 2013 in Appetizers
One of my very favorite things about spring is asparagus. Well, also having sunshine and warmth once again. Ok, but asparagus is definitely third on my list.
The Athens Mini Fillo Shells challenge for April is “spring vegetables,” and so I knew what I had to use.
The limitation of four ingredients plus the shells means you have to choose wisely to get maximum flavor, but luckily asparagus packs a punch when roasted at high temps. So – hummus with roasted asparagus is divine – and I topped it with shrimp. Perfect for a spring brunch, I say. Or spring anything, really.
These little fillo shells are so handy – pretty and crispy – the perfect match for creamy hummus. Full of Martha-like potential. And you can whip these bites up in about 10 minutes flat.
A little spring celebration in your mouth!
– posted by Donna