2 large (24cmx48cm) sheets filo 50 g butter, melted 16 large spears of asparagus, trimmed 1 egg whisked 50g stilton crumbled (optional) 30g parmesan finely grated coarse salt & black pepper Heat the oven to 200C Lay out one sheet of filo, butter and top with the second. Cut in half, quarter and halve again. … Continue reading Asparagus Cigars