Asparagus and Serrano Ham in Filo Pastry with Herb Mayo.

Lightly steam your asparagus spears until par cooked.

For the herb mayo finely chop a selection of herbs - parsley, dill, thyme, sage, chives, oregano etc - if using strong flavoured herbs like mint and tarragon use a little more sparingly in the mix - and mix with mayo, leave to infuse.

Roll the par cooked spears in parma ham, which is sprinkled with a little finely chopped parsley and mint, and then roll in the filo pastry.

Pace each wrapped spear on a greased baking tray and brush with veg oil or a little melted butter and bake in the oven for ten mins or until the pastry colours golden brown and serve with the herb mayo.