May is asparagus month.  If you have indulged this bank holiday weekend this is a lovely light snack or dinner for the coming weeks.

A delicious appetiser or light meal which can be served solo, with dressed leaves or rustic ciabatta.

Ingredients

24 spears of Asparagus, trimmed (480g)

8 slices prosciutto ham (80g)

100g PILGRIMS CHOICE lighter mature cheese

30g Olive oil

Black pepper

Serves: 4

Preptime: 15mins

Cook time: 10mins

Approximate cost per serving: £2.25

Not suitable for vegetarians

Method

1 Preheat the oven to 200c, 400f or gas 6.

2 Blanch the Asparagus in a large pan of boiling water for a few minutes until tender. Drain and lay out on absorbent paper to remove any excess liquid.

3 Group the asparagus into bundles of three. Wrap each bundle around the middle section of the stalks with a slice of prosciutto.

4 Place the bundles on a baking sheet or in an ovenproof dish. Grate over half of the cheese, drizzle with olive oil and finish with some black pepper.

5 Bake in the oven for 10 mins. until the cheese has melted and the prosciutto begins to go crispy.

6 Serve immediately with the remaining cheese shaved over the asparagus.

Cooks tip:

The asparagus can be grilled for 5-10mins as an alternative to baking in the oven

 


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