Picnic recipe for 4 - 8 people, takes only 5 mins; recipe has asparagus spear, rapeseed oil, prosciutto, rocket leaf, semi-dried tomato, cream cheese, goat's cheese, milk and hazelnuts.
Asparagus & prosciutto bundles with goat's cheese & hazelnut dip
Course: Picnic
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Milk: 1 tbsp milk
- Prosciutto: 6 slices prosciutto
- Rapeseed Oil: drizzle olive or rapeseed oil
- Cream Cheese: 100g cream cheese
- Asparagus Spear: 18 asparagus spears, woody ends removed
- Semi Dried Tomato: 12 semi-dried tomatoes
- Hazelnuts: 6-8 toasted hazelnuts, chopped
- Goat'S Cheese: 100g soft rindless goat's cheese
- Rocket Leaf: handful rocket leaf
Directions
- 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.
