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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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From today's local paper, The West Australian. It is recommended as a main for 4 with another side dish. The contributor thought thicker spears were better. Ingredients:
36 asparagus spears |
30 g butter |
1 cup spring onion (scallions chopped) |
1 tablespoon dijon mustard |
1/2 cup cream |
1 tablespoon lemon juice (fresh) |
1 cup parmesan cheese (grated or shredded) |
salt & freshly ground black pepper |
12 slices ham (leg cut thin) |
Directions:
1. Preheat oven to 200°C.
2. Snap one of the asparagus spears to find the tender point and then cut them all so they are the same length.
3. Boil in salted water for 3 minutes and then drain.
4. Melt the butter in a small frypan and add the spring onions and cook over a gentle heat until slightly softened - about 3 minutes.
5. Add to the frypan the mustard, half the cream, half the cheese and the lemon juice, mix well together and check the seasoning and adjust as necessary.
6. Lay out the slices of ham and divide the mixture evenly between the 12 slices.
7. Put three spears on each slice and roll up neatly.
8. Place in a baking dish in a single layer and pour over the rest of the cream and scatter the remaining cheese.
9. Bake in the oven for 10 minutes or until all is hot.
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