Asparagus and almonds in filo

Ingredients:

• 140g butter
• 1 onion finely chopped
• 12 spears of asparagus trimmed
• 110g toasted, flaked almonds
• 6 tablespoons cream
• 110g grated cheddar
• ground black pepper
• 6 sheets of filo pastry
• green salad leaves to serve

Method:

1. Turn on oven 200^oC
2. Blanche asparagus and drain well
3. Fry onion in 1/3 of the butter until soft but not browned – remove from heat and stir in almonds, cream and cheese.  Season with pepper
4. Melt remaining butter – use some to coat an ovenproof dish
5. Brush a sheet of the filo with butter – lay two spears of asparagus onto sheet and cover with the cream and cheese mixture
6. Loosely roll up the filo pastry folding in the ends like a spring roll – brushing the pastry with the melted butter as you go
7. Place in the ovenproof dish – roll up the remaining asparagus in the same way
8. Bake in the oven for 15-20 minutes until crisp and golden
9. Serve with green salad leaves