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. Halve a final time – you should have 16 buttery filo squares.

Take one square and wrap around one asparagus spear, with some crumbled stilton. You should create a cigar type shape with the head of the asparagus poking out of the top. Brush with egg and sprinkle on some parmesan.  Lay out on a baking tray and repeat until you have 16 parcels. Sprinkle with salt and pepper.

Bake in the oven for 18 minutes. Serve warn – room temperature so that the pastry is still crisp but people can hold the parcels.