2 oz. flour
1/4 teaspoon salt
1 teaspoon grated cheese
1 teaspoon butter
Method: Mix the flour, cheese and salt, rub in the butter, and mix into a dough with water. Roll the pastry very thinly, and cut into pieces 1" by 3". Brush with egg and sprinkle with cheese, salt and cayenne. Place a piece of asparagus on each. Roll pastry round asparagus. Dip in flour, egg and breadcrumbs, then wet and fry. May be made, then reheated in the oven when required.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.