Preheat the oven to 200C. Melt the butter. Cut the filo pastry sheets in half. Brush a half sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape.

Trim the asparagus, then lay a spear on top at the longest pastry edge and roll up towards the shortest edge. Make nine more rolls in the same way.

Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the preheated oven for about 8 minutes until golden.

Meanwhile, put the shallots, bay leaf and wine into a saucepan. Cover with a tight-fitting lid and cook over a high heat until the wine is reduced to 45-60ml/3-4 tbsp.

Strain the wine mixture into a bowl. Whisk in the butter, a little at a time, until the sauce is smooth and glossy.

Stir in the herbs and season to taste with salt and pepper. Return to the pan and keep the sauce. Warm.