Roasted asparagus wrapped in Parma ham
- Published: 30 Jun 10
- Updated: 18 Mar 24
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
- 2 bunches of asparagus (about 24 spears), woody ends removed
- Small handful fresh mint leaves, roughly chopped
- 2 tbsp olive oil
- Grated zest of ½ lemon
- 8 slices Parma ham
Method
- 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.
- Recipe from July 2010 Issue
Nutrition
- Calories
- 107kcals
- Fat
- 7.7g (1.6g saturated)
- Protein
- 8g
- Carbohydrates
- 1.4g (1.1g sugar)
- Salt
- 0.1g
delicious. tips
If using a barbecue, place the asparagus bundles in a barbecue sandwich rack and cook until tender, turning halfway through.
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This is a perfect quick recipe which I have used for side dishes and starters. Very healthy, tasty, quick and ideal for June.