A delicious starter making the most of a distinctive spring vegetable.
Eileen Brown’s Asparagus & Parma Ham Au Gratin
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
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.