Crispy wrapped asparagus

This recipe celebrates the British asparagus season which will draw to a close in July so make the most of it because the imported varieties are a poor comparison. It is wonderfully simple for a light lunch or a starter and will get lots of compliments.

Line small dishes with prosciutto and lay a slice of cheese on top – Gouda and Emmenthal work well but any gooey cheese will be fine. Lay on two/three/four asparagus spears which have been lightly boiled for approximately 5 minutes and cover with half a slice of prosciutto. After a dusting of grated parmesan cheese, place in oven for about 10 minutes until brown and bubbly.

Flour Power

August-September 2019