Asparagus Twiglets

method:

• Preheat the oven to 180C/350F/Gas 4 and clean a bunch of asparagus, trimming any white ends.
• Cut the filo pastry into squares, slightly shorter than your asparagus. Brush with melted butter and roll each asparagus spear in filo square.
• Place the wrapped spears on a baking sheet, brush lightly with melted butter and sprinkle half the spears with poppy seeds and the other half with sesame seeds.
• Bake for 10-15 minutes until golden brown then, remove from the oven, leave to cool slightly on a wire tray and serve with aioli.