Asparagus and prosciutto bundles with goat’s cheese and hazelnut dip
Asparagus & prosciutto bundles with goat’s cheese & hazelnut dip
Pack up these asparagus, ham and dried tomato parcels with a creamy dip for a posh picnic, or serve as a starter
- Makes 6
- Easy
Nutrition per serving
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Calories 210
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Carbohydrates 4
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Saturated Fat 9
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Sugar 3
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Protein 12
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Fat 16
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Fiber 2
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Salt 1.3
Ingredients
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18 asparagus spears, woody ends removed
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drizzle olive or rapeseed oil
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6 slices prosciutto
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handful rocket leaf
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12 semi-dried tomatoes
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100g cream cheese
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100g soft rindless goat's cheese
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1 tbsp milk
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6-8 toasted hazelnuts, chopped
Method
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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.
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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.
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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.