Asparagus Under
Wraps
The asparagus in this
dish is steamed
lightly then wrapped with cheese and Parma ham
and baked till the cheese is melted. Italian Fontina, if you can get it, has the right squidgy
consistency, but the recipe also works well with the sharp flavour of Parmesan.
Serves : 2 as a Light Lunch or 4 as a Starter
Ingredients:
12 Asparagus Stalks
(thick ones if possible)
6oz / 175g Fontina
or Parmesan (Parmigiano Reggiano)
12 Slices Parma Ham,
total weight approximately 5oz / 150g
Salt
TO SERVE:
Freshly
Grated Parmesan (Parmigiano Reggiano)
Instructions:
1.
Pre-heat
the oven to Gas Mark 6 / 400°F / 200°C.
2.
To cook
the asparagus:
take each stalk in both hands and bend and snap off the woody end, then trim
with a knife to make it neater.
3.
Lay the asparagus stalks on
an opened fan steamer (or an ordinary steamer will do) – they can be piled one
on top of the other.
4.
Season
with salt, place them
in a frying pan or saucepan, pour in about 1 inch / 2.5cm of boiling water from
the kettle, then put a lid on and steam for 4
– 6 minutes.
5.
If you're
using Fontina, slice it into thin strips using a sharp knife.
If you're using Parmesan,
coarsely grate it.
6.
Now lay
the slices of Parma ham
out flat on a work surface, divide the strips of cheese along the
centre of each slice of ham (or
sprinkle with the grated Parmesan if using
that), then simply lay an asparagus stalk at
one end and roll the whole lot up fairly firmly.
7.
All this
can be done well in advance; then, when you're ready to cook, lay the rolls on
the baking sheet and pop on to the highest shelf of the oven for just 5 minutes, or until the cheese begins to melt.
8.
Serve
piping hot with a little grated Parmesan to sprinkle
over.
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