1 kg/2 1/4 lb asparagus, spears trimmed
50 g/2 oz butter, plus extra for greasing 100 g/ 3 1⁄2 oz prosciutto , sliced
65 g/2 1⁄2 oz Parmesan cheese, freshly grated salt


1.Cook the asparagus in salted, boiling water for 15 minutes. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof dish with butter.
2.Drain the asparagus and gently pat dry. Spread out the prosciutto on a work surface, lay two large or three small asparagus spears on each slice, roll up and fasten each roulade with a cocktail stick.
3.Place the rolls in the prepared dish , sprinkle with the Parmesan , dot with the butter and bake for 10 minutes. Serve immediately.

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