Serve these with grilled trout, parcel-roasted potatoes and cinnamon baked fruit as part of an elegant menu. The cook-in-paper method means supper is ready in just an hour.
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
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Cook the asparagus spears in salted boiling water for 2 minutes. Drain, refresh in cold water, then drain again. Set aside.
- 2. Using a pestle and mortar, crush the mint with the olive oil and lemon zest. Add to the asparagus and stir gently to coat.
- 3. 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.
Nutritional info
Per serving: 107kcals, 7.7g fat (1.6g saturated), 8g protein, 1.4g carbs, 1.1g sugar, 0.1g salt
Chef's tip
If using a barbecue, place the asparagus bundles in
a barbecue sandwich rack and cook until tender, turning halfway through.