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
ROASTED ASPARAGUS HUMMUS AND SHRIMP BITES
Makes 30 appetizers
2 cups asparagus pieces ( about 1/2 inch pieces)
6 ounces (3/4 cup) purchased roasted garlic hummus
1 tablespoon olive oil, divided
30 raw medium-sized shrimp, shelled and deveined (41 to 50 size)
2 boxes (15 count each) Athens mini fillo shells
Toss asparagus in 1/2 of olive oil and spread in a single layer on one side of a baking sheet. Toss shrimp in the remaining 1/2 of olive oil and place on the other side of the baking sheet, placing each shrimp in a circular shape. Place baking sheet about 6 inches from top of oven and broil for about 3 minutes. Turn shrimp over and broil another 2 to 3 minutes, until shrimp is cooked through.
Remove from oven and let cool to room temperature.
Place hummus and roasted asparagus in a food processor and pulse until asparagus is in tiny bits.
Leave fillo cups in the plastic trays they come in while filling – handy and mess-free! Fill each cup with 1 tablespoon of hummus mixture. Top each filled cup with one shrimp, tail facing up. Serve immediately.