Asparagus baked with ham and cheese

Serves: 4

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 36  medium-to-thick asparagus spears
• salt and freshly ground black pepper
• 1 teaspoon(s) butter for the baking dish
• 12  thin slices prosciutto or cooked ham
• 300 ml double cream
• 50 gram(s) finely grated Parmesan cheese
• freshly ground nutmeg
• 2 tablespoon(s) fine crumbs of day-old bread

Method

1. Snap off the ends of the stalks and boil the asparagus for 3-4 minutes. Drain under cold running water and pat dry with kitchen paper.
2. Heat the oven to 150°C (130°C fan oven) gas mark 2 and butter a shallow, ovenproof dish which will hold the 12 bundles of asparagus in one layer.
3. Place 3 spears of asparagus on a slice of ham. Sprinkle with a tablespoon of cream, a teaspoon of grated cheese and a dusting of pepper and nutmeg. It probably won't need salt. Roll up and place in the dish. Prepare the remaining ham and asparagus the same way and lay the rolls side by side in the dish.
4. Pour over the remaining cream. Mix the rest of the cheese with the breadcrumbs and scatter them over the top.
5. Bake for about 30 minutes, or until the cream is bubbling and, if necessary, lightly brown the topping under a hot grill. Recipe by Shona Crawford Poole

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