Asparagus & prosciutto bundles with goat’s cheese & hazelnut dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6
Skip to ingredients
Ingredients
- 18 asparagus spears, woody ends removed
- drizzle olive or rapeseed oil
- 6 slices prosciutto
- handful rocket leaf
- 12 semi-dried tomatoes
For the dip
- 100g cream cheese
- 100g soft rindless goat's cheese
- 1 tbsp milk
- 6-8 toasted hazelnuts, chopped
Method
- STEP 1
Heat a griddle pan. Drizzle the asparagus with a little oil, season and cook for 3-4 mins, rolling around the pan until just tender. Leave to cool.
- STEP 2
Lay a slice of prosciutto on your chopping board. Put 3 asparagus spears on top, with the tips poking out the end, then top with a few rocket leaves and 2 semi-dried tomatoes. Roll up the prosciutto tightly to enclose the filling and put in a sealable container for transporting. Continue until all the ingredients are used up.
- STEP 3
Mash the cream cheese and goat’s cheese together in a bowl with a fork. Season and add enough milk to make a smooth consistency, into which you can dip the bundles. Transfer to a pot for travelling and sprinkle over the hazelnuts.
