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Asparagus and prosciutto bake recipe

Asparagus and prosciutto bake recipe

8 ratings

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 vines 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 or vegetarian hard cheese, finely grated
  • ciabatta, to serve

Perfect with:

Asparagus BundleHarvested by hand when at their most sweet and tender Asparagus Bundle
Harvested by hand when at their most sweet and tender

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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