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

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

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(0 ratings)

Prep: 20 mins Cook: 5 mins

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 and extra info

Nutrition: per bundle

  • kcal210
  • fat16g
  • saturates9g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein12g
  • salt1.3g
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Ingredients

  • 18 asparagus spears, woody ends removed
  • drizzle olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 6 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • handful rocket leaf
  • 12 semi-dried tomatoes

For the dip

  • 100g cream cheese
  • 100g soft rindless goat's cheese
  • 1 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 6-8 toasted hazelnuts, chopped

Method

  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.

  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.

  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.

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