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

Contains pork – recipe is for non-Muslims only
Pack up these asparagus, ham and dried tomato parcels with a creamy dip for a posh picnic, or serve as a starter

  • Prep: 20 mins
    Cook: 5 mins
  • Makes 6
  • Easy
  • Makes 6
  • Easy
  • Calories 210
  • Carbohydrates 4
  • Saturated Fat 9
  • Sugar 3
  • Protein 12
  • Fat 16
  • Fibre 2
  • Salt 1.3

Nutrition per serving

  • Calories 210
  • Carbohydrates 4
  • Saturated Fat 9
  • Sugar 3
  • Protein 12
  • Fat 16
  • Fibre 2
  • Salt 1.3

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

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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