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Asparagus & prosciutto bundles with goat’s cheese & hazelnut dip

Asparagus & prosciutto bundles with goat’s cheese & hazelnut dip

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6

Pack up these asparagus, ham and dried tomato parcels with a creamy dip for a posh picnic, or serve as a starter

Nutrition: per bundle
NutrientUnit
kcal210
fat16g
saturates9g
carbs4g
sugars3g
fibre2g
protein12g
salt1.3g
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Ingredients

For the dip

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.

Goes well with

Recipe from Good Food magazine, May 2015

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