Recipe

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

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 30 minutes

Scottish   |   Starter

  

Ingredients

• 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

1. Trim the asparagus bottoms, boil in salted water until just cooked and allow to cool.
2. 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.
3. 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.
4. Cook in a pre-heated oven at 200°C/400°F/Gas Mark 6 for 10-15 minutes until bubbling and hot.
5. Serve with bread.