by Taryn Davies |
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.
24 spears of Asparagus, trimmed (480g)
8 slices prosciutto ham (80g)
100g PILGRIMS CHOICE lighter mature cheese
30g Olive oil
Cook time: 10mins
Approximate cost per serving: £2.25
Not suitable for vegetarians
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.
The asparagus can be grilled for 5-10mins as an alternative to baking in the oven