Peel and chop potatoes and put onto boil in salted water.
While the potatoes are boiling brush a baking dish with melted butter and add the filo pastry in layers, brushing with the melted butter in between all the layers.
Make sure the pastry lines the sides and hangs over the edge slightly as this will be folded back later.
If you have very thick asparagus spears its best to par boil them for a minute or two by dropping them into the pan with the potatoes just before the potatoes are cooked.
When the potatoes are cooked (removing the asparagus if you have par boiled it), chop and add milk (or cream), salt & pepper, chopped chervil and good quality grated cheddar and a couple of eggs - then mash - you are looking for a consistency that will pour into the pastry lined dish, but will be set when cooked and cooled.
Pour into the dish and place the asparagus spears on the top (you can also push some into the mixture if you want more asparagus), fold back the excess pastry to form a rim and place in a pre heated oven.
Cook for 15/20 mins until the pastry is done on a fairly high heat then allow to cool for 15 mins or so before serving so it can set and be sliced.
Serve warm or cold with a good green leaf salad.
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