Asparagus and prosciutto bake

Asparagus and prosciutto bake recipe

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Cured meat is loved for its rich, savoury flavour, and this easy lunch recipe puts prosciutto to great use. Crisp, nutty asparagus spears wrapped in salty prosciutto and baked in a gorgeously creamy mixture, all topped off with a crispy, cheesy crumb – lunch ideas don't get better than this! See method

  • Serves 4
  • 2 mins to prepare and 18 mins to cook
  • 315 calories / serving

Ingredients

  • 2 vine cherry tomatoes
  • 1 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 150ml (5fl oz) double cream
  • 1 egg, beaten
  • 6 prosciutto slices, halved
  • 12 asparagus spears, trimmed
  • 1 tbsp breadcrumbs
  • 1 tbsp Parmesan, finely grated
  • ciabatta, to serve

Each serving contains

  • Energy

    1300kj
    315kcal
    16%
  • Fat

    28g 40%
  • Saturates

    15g 75%
  • Sugars

    2g 2%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 4.6g Protein 10.7g Fibre 0.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the tomatoes on a baking tray and toss with half the oil and vinegar. Roast for 5-10 minutes.
  2. Meanwhile, mix the cream and egg in a bowl. Wrap a slice of prosciutto around each asparagus spear and arrange in a baking dish. Brush with the remaining oil, then pour in the egg mixture. Bake for 6 minutes, or until just set and golden.
  3. Scatter over the breadcrumbs and Parmesan. Bake for a further 1-2 minutes. Serve with the tomatoes and ciabatta.

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