A delicious starter making the most of a distinctive spring vegetable.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 30 minutes
    • British

    Chef's Tip

    Look out for Scottish asparagus when in season.

    Eileen Brown’s Asparagus & Parma Ham Au Gratin

    Recipe Information

    Ingredients
    Print page

    12 x large Asparagus Spears

    2 x 100g packs Italian Prosciutto

    20g Scottish Butter

    20g Plain Flour

    100g Scottish Mature White Cheddar, grated

    300ml Scottish Milk

    1 tsp Dijon Mustard

    1 tsp Paprika

    Sea Salt and Black Pepper

    Method

    Trim the asparagus bottoms, boil in salted water until just cooked and allow to cool.

    Melt the butter in a small saucepan. Add the flour, stir for a minute, then whisk in milk and mustard and bring to the boil while stirring until thickened. Add 80g of grated cheese and allow to melt.

    Wrap each asparagus in a slice of the prosciutto, place in a shallow baking dish and pour over the cheese sauce, sprinkle on the rest of the cheese, the paprika and some black pepper.

    Cook in a pre-heated oven at 200°C/400°F/Gas Mark 6 for 10-15 minutes until bubbling and hot.

    Serve with bread.

    Customer Reviews