Asparagus & prosciutto bundles with goat’s cheese & hazelnut dip

10-30 minutes 400 kcal or less 6 servings bacon dinner party starter ham posh picnic spring wrapped asparagus

N/A

Makes 6

Source

Ingredients

18 asparagus spears , woody ends removed

drizzle olive or rapeseed oil

6 slices prosciutto

handful rocket leaf

12 semi-dried tomatoes

100g cream cheese

100g soft rindless goat's cheese

1 tbsp milk

6-8 toasted hazelnuts , chopped

Method

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.

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.

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.