This is rather like a Moroccan cigar which is normally made with spiced minced lamb. It makes a perfect snack. You could even wrap the asparagus in ham and emmental before rolling in the pastry. You can serve a herb mayonnaise or a yogurt-based dip with this if you wish.
12 or so asparagus spears with the woody ends removed
6 sheets of filo or warka pastry
40-50g butter melted
Salt and freshly ground black pepper
Preheat the oven to 200C/gas mark 6. Cook the asparagus in boiling salted water for 4-5 minutes until tender, then drain and dry on some kitchen paper.
Cut the leaves of pastry to the length of the asparagus and large enough for it to be rolled around 3 or 4 times.
Cover the filo with a damp cloth so it doesn't dry out while you are preparing the dish.
Take a sheet of filo and brush it lightly with butter, lay a piece of asparagus at one end and roll it up tightly and place on a baking tray. Repeat with the rest of the asparagus. Bake for about 10 minutes until golden.