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These are very retro, but I’ve always loved them: tender asparagus wrapped in buttery wholemeal bread; what’s not to like?

MAKES ABOUT 40 ROLLS

1 sliced wholemeal loaf

softened butter, for spreading

225g (8oz) asparagus, cooked and drained

Cut the crusts from the bread and roll each slice with a rolling pin to make it thinner and more flexible.

Butter the bread. Put one spear of asparagus on each slice and roll the bread around the asparagus. Cut each roll into pieces so that they are ‘bite-sized’. Cover and keep in a cool place until needed.