Taking just 25 minutes to prep, these vibrant asparagus parcels make the perfect spring dinner party starter. Wrapped in crispy Parma ham and dressed in a goat's cheese and mustard dressing, we can't think of an easier (or more delicious) way to celebrate asparagus season.
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Yields:
6
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
295
Ingredients
500 g slim asparagus spears
12 Parma ham slices
75 ml olive oil
A few sprigs of lemon thyme
1 Tbsp. runny honey
1 1/2 tsp. English mustard
1 small shallot, finely chopped
15 g pinenuts, toasted
25 g soft goat's cheese, at room temperature
Juice of 1/2 lemon
6 slices soda bread, toasted
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Hold an asparagus spear in both hands between the end and halfway up. Bend the end; the stem will snap between woody part and edible part. Repeat with all the spears, discarding the woody ends.
Step 2
Divide asparagus into six bundles and wrap two Parma ham slices around each. Arrange on a non-stick baking tray. Drizzle over ½tbsp oil, season and rip over half the thyme. Roast for 10-12min.
Step 3
Make dressing: in a blender, whiz honey, mustard, shallot, most of the pinenuts, goat's cheese, lemon juice and the rest of the oil until smooth. Season. Add a little water if too thick. Put in a pan; warm through.
Step 4
Serve each asparagus bundle on a piece of toasted soda bread, drizzled with 1tbsp dressing and garnished with the remaining thyme and pinenuts.
Per serving:
Calories: 295
Total carbs: 23 g
Sugars: 9 g
Total fat: 16 g
Saturated fat: 4 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
