Surprise your guests with lightly spiced, crispy filo wrapped asparagus spears, ready to dip in a fruity chutney. Switching coconut oil for butter makes a crunchy, light filo wrapper that everyone can enjoy. Count the number of spears in your bunch- they vary widely. I used very thin spears, which came 30 to a bunch.
Make the chutney: combine the mango, ginger, turmeric, orange juice and zest, brown sugar, paprika, garam masala and salt in a small saucepan. Bring to a boil over medium heat, stirring. Reduce the heat to simmer, stirring occasionally, for about 5 minutes. Transfer the chutney to a blender and puree, if desired. Let cool to room temperature.
In a small bowl, mix the coconut, cumin seeds and brown mustard seeds. Spread on a dry sheet pan and toast in the oven for 5-7 minutes. When golden brown, take out and scrape back into the bowl to cool. Stir in the salt. Raise the heat of the oven to 400F.
To assemble: Trim the bases of the asparagus and save for compost. Open filo package and remove 6-8 sheets (one for every four spears), tightly re-wrap and freeze remaining. Place the sheets on a counter and cover with plastic wrap, then cover that with a barely damp towel.
Lightly brush each sheet of phyllo with oil, then sprinkle half with 2 teaspoons of the coconut mixture. Fold in half and cut into four four inch wide pieces. Place each asparagus spear diagonally, with the tip pointing to the lower left hand corner, and fold that corner over the tip. Roll the lower right corner over the spear and keep rolling to wrap completely, and place seam side down on the sheet pan. You can tightly wrap the pan and chill for up to 24 hours before baking.