Crunchy Asparagus Roll & Wasabi Cream
Yield: 200 pieces
Cook Time: 20 min
Cut the feuille de brick into 4 rectangles.
Roll the asparagus in the brick and hold it together with a toothpick.
Brush each roll with butter and sprinkle them with sesame seeds.
Bake in the oven till golden brown.
Mix the heavy cream with the wasabi powder.
Serve warm with the wasabi cream.