Name: Asparagus & prosciutto bundles with goat’s cheese & hazelnut dip
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 6
Cuisine: British
Ingredients: 18 asparagus spears woody ends removed; drizzle olive or rapeseed oil; 6 slices prosciutto; handful rocket leaf; 12 semi-dried tomatoes; 100g cream cheese; 100g soft rindless goat's cheese; 1 tbsp milk; 6-8 toasted hazelnuts chopped

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

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

Cassie Best

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Makes 6

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 5 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per bundle

kcal210
fat16g
saturates9g
carbs4g
sugars3g
fibre2g
protein12g
salt1.3g

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.

Recipe from Good Food magazine, May 2015

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