Asparagus Prosciutto Bundles With Goats Cheese Hazelnut Dip Food

ASPARAGUS & PROSCIUTTO BUNDLES WITH GOAT'S CHEESE & HAZELNUT DIP

Asparagus & prosciutto bundles with goat's cheese & hazelnut dip image

Pack up these asparagus, ham and dried tomato parcels with a creamy dip for a posh picnic, or serve as a starter

Provided by Cassie Best

Categories Buffet, Lunch, Side dish, Starter

Time 25m

Yield Makes 6

Number Of Ingredients 9

Ingredients

18 asparagus spears , woody ends removed
drizzle olive or rapeseed oil
6 slices prosciutto
handful rocket leaf
12 semi-dried tomatoes
100g cream cheese
100g soft rindless goat's cheese
1 tbsp milk
6-8 toasted hazelnuts , chopped

Steps:

Heat a griddle pan. Drizzle the asparagus with a little oil, season and cook for 3-4 mins, rolling around the pan until just tender. Leave to cool.
Lay a slice of prosciutto on your chopping board. Put 3 asparagus spears on top, with the tips poking out the end, then top with a few rocket leaves and 2 semi-dried tomatoes. Roll up the prosciutto tightly to enclose the filling and put in a sealable container for transporting. Continue until all the ingredients are used up.
Mash the cream cheese and goat's cheese together in a bowl with a fork. Season and add enough milk to make a smooth consistency, into which you can dip the bundles. Transfer to a pot for travelling and sprinkle over the hazelnuts.

Nutrition Facts : Calories 210 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium

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