Ingredients:
1 pound potatoes, peeled and cut into chunks
1 pound asparagus spears, woody ends removed
8 ounces filo dough
1/2 cup butter, melted
1 cup grated Cheddar cheese
3 large eggs
1 (8-ounce) container half and half
Pinch fresh nutmeg
Salt and Freshly ground black pepper

Directions:

1. Put your potatoes into a pan of salted cold water, bring to the boil and cook for 15 minutes or until tender. 

2. At the same time, blanch the asparagus in a separate pan of salted boiling water for 4 minutes, and drain
   in a colander.

3. Preheat the oven to 375 degrees Fahrenheit.
4. Lay one sheet of filo pastry in a 9 x 13 inch baking dish, brush with melted butter and allowing about
   1-inch hang over the edge. Repeat until 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.

5. Drain the cooked potatoes, mash them and add the grated cheese.

6. In a separate bowl, mix together the eggs and half and half and stir into your cheesy mashed potato.
   Add the grated nutmeg, season well with salt and pepper and mix together.

7. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them
   together to form a rim.

8. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush
   all over with the remaining melted butter and bake in the preheated oven for around 20 minutes, or until
   golden and crisp.

9. Allow to rest for 10 minutes.

Recipe adapted from Jamie Oliver