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Roasted asparagus wrapped in Parma ham

Name: Roasted asparagus wrapped in Parma ham
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 30 Jun 10
Updated: 26 May 25

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.

Easy
July 2010

Test kitchen approved

Serves 4
Takes 10 minutes to make, 12 minutes to cook

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.

Dairy-free

Nutrition: per serving

Calories: 107kcals
Fat: 7.7g (1.6g saturated)
Protein: 8g
Carbohydrates: 1.4g (1.1g sugar)
Salt: 0.1g

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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

Nutrition: per serving

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.

Buy ingredients online

Published: 30 Jun 10
Updated: 26 May 25

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stephaniegray says:

2nd Jun 2015 at 12:06 am

This is a perfect quick recipe which I have used for side dishes and starters. Very healthy, tasty, quick and ideal for June.

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