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

Easy

Nutrition per serving

kcal 210
fat 16g
saturates 9g
carbs 4g
sugars 3g
fibre 2g
protein 12g
salt 1.3g

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

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.
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.
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.