Roasted asparagus wrapped in Parma ham recipe

By Hannah Yeadon

  1. Serves 4
  2. Takes 10 minutes to make, 12 minutes to cook
  3. Rating

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.

tried and tested
Roasted asparagus wrapped in Parma ham


  1. 2 bunches of asparagus (about 24 spears), woody ends removed
  2. Small handful fresh mint leaves, roughly chopped
  3. 2 tbsp olive oil
  4. Grated zest of ½ lemon
  5. 8 slices Parma ham


  1. 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. 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. 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.


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