I loved this quick food idea when I saw it online. It is also a lovely way of encouraging children to try seasonal asparagus in the Spring. I roast the asparagus from raw, which makes them both nutty and delicious. The filo twists, help add some crunch. You could do the same process but use ready-rolled puff pastry instead. Sometimes I also add a sprinkle of finely grated parmesan too, which seasons the asparagus too.
Preheat your oven to 180C (fan oven)
Trim and wash the asparagus stems. Take a sheet of filo pastry brush with melted butter and fold in half. Press to stick both halves together. Cut a 1cm strip lengthways from the filo (which is now doubled over). You need to work quickly as the filo will become brittle quickly. Wrap the filo strip around the asparagus, in a spiral, holding one end of the filo in place to secure it, as you wrap the stem.
Place the prepped asparagus, on a lined baking try and repeat until all the asparagus are wrapped in pastry. Brush with a little more melted butter. Then roast in a hot oven for 15 mins or until the pastry is crisp and the asparagus tender.