- Preheat oven to 180°c / Gas Mark 5. Hold asparagus at both ends and bend until it breaks (asparagus should break where the hard stalk and the soft stalk meet). Finely chop the garlic and place in saucepan with butter, slowly melt the butter so that the garlic is poached and then remove from heat.
- Brush filo landscape with the garlic butter on the bottom half of the pastry, sprinkle some of the grated parmesan and then fold in half. Add two slices of Serrano to the bottom of the pastry until covered across.
- Place asparagus on top of the serrano all the way across, roll up tightly until it is a long cigar. Brush some more butter at the lip of the pastry so it seals.
- Cut the cigars into 2 inch pieces, which should leave you with 8 pieces per cigar. Bake in the oven at 180°c/ Gas Mark 5 until golden brown (approximately 15-20 minutes).