Asparagus, ham and cheese bundles

A classic Italian Spring asparagus recipe with prosciutto and Grana Padano.

Involtini di asparagi

These cheesy baked asparagus and prosciutto parcels are great and easy way to serve seasonal asparagus. The combination of salty prosciutto, sweet asparagus and nutty Grana Padano makes this a standout Italian vegetable dish that works beautifully as a starter or light main course. This is also a high-protein brunch recipe when served with fried eggs.

Serves 4

700 g (1 lb 9 oz) asparagus spears
12 slices of San Daniele or Parma ham
2 tablespoons freshly grated Grana Padano or Parmigiano Reggiano
30 g (1 oz) unsalted or salted butter
Salt and freshly-ground black pepper

Snap off the tough ends from the asparagus by bending them near the thick ends until they break while you bring a pan of water to the boil. Trim the broken ends with a sharp knife. Discard the woody ends (or freeze and save them for a stock another day).

Boil the asparagus until just tender when pierced with a sharp knife, the cooking time will depend on the thickness of the asparagus. Drain and cool in cold water.

Preheat the oven to 200°C fan/400°F/Gas 6). Butter a large lasagne dish generously.

Put a slice of ham onto a board and place two fat or three slim asparagus spears on top. Roll into bundles with the tips and stems protruding from each end. Continue until all the asparagus are wrapped and put the parcels in a single layer in the buttered dish. Scatter over the cheese, freshly ground black pepper and dot with the remaining butter.

Cook in the oven for 10–15 minutes until golden brown. Serve the bundles with the juices in the dish with crusty bread.