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Roasted asparagus wrapped in Parma ham

It’s a classic way to serve seasonal asparagus, and so easy.

This recipe can be served as a side, starter or for brunch alongside soft boiled eggs, like in our asparagus and pancetta recipe.

It’s a classic way to serve seasonal asparagus, and so easy.

This recipe can be served as a side, starter or for brunch alongside soft boiled eggs, like in our asparagus and pancetta recipe.

Ingredients

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Preheat the oven to 200C/fan180C/gas 6. Cook the asparagus spears in salted boiling water for 2 minutes. Drain, refresh in cold water, then drain again. Set aside.
Using a pestle and mortar, crush the mint with the olive oil and lemon zest. Add to the asparagus and stir gently to coat.
Make bundles of 3 spears and wrap each in a Parma ham slice. Place in a baking tray and bake in the oven for 10 minutes until the ham is crisp.

Nutrition: per serving

If using a barbecue, place the asparagus bundles in a barbecue sandwich rack and cook until tender, turning halfway through.

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stephanie gray says:

2nd Jun 2015 at 12:06 am

This is a perfect quick recipe which I have used for side dishes and starters. Very healthy, tasty, quick and ideal for June.

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