We are having a wonderful spell of fine weather and bottles of rosé and invites are springing up for impromptu gatherings on the allotments and in gardens. Asparagus cigars are surprisingly easy to make and always welcome.

16 asparagus spears, woody ends removed
1 pack filo pastry
Olive oil
Salt and freshly ground black pepper
1 tsp sesame seeds
1 tsp nigella seeds
Aleppo chilli flakes (optional)

Oven at 180°C.

Wash and trim the asparagus

Have about 75ml of olive oil in a basin and give it a sprinkling of salt, pepper and a teaspoon of Aleppo chilli flakes.

Working with two sheets of filo pastry at a time – and keeping the rest wrapped and in the fridge – cut each rectangular sheet of pastry into two squares and each square into two triangles. Using a pastry brush, brush one triangle at a time with the seasoned olive oil and lay on an asparagus spear, about 2cm up from the long side and near one edge. Wrap the pastry around the spear, folding up the bottom so that it is sealed.

Lay the spears out on a large baking tray and sprinkle on both sides with the sesame and nigella seeds. Cook for about 20 minutes by when the pastry should be brown with some crispy bits. Drain on kitchen paper.

Best served while still warm.