Asparagus and prosciutto bake recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1300kJ 315.0kcal
- Fat
- 28g
- Saturates
- 15g
- Salt
- 1.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 4.6gProtein 10.7gFibre 0.2g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the tomatoeson a baking tray and toss with half the oil and vinegar. Roast for 5-10 minutes.
- Meanwhile, mix the cream and egg in a bowl. Wrap a slice of prosciutto around each asparagusspear 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.
- Scatter over the breadcrumbs and Parmesan. Bake for a further 1-2 minutes. Serve with the tomatoes and ciabatta.
- See more Asparagus recipes
