Servings: 4 · Prep Time: 10 mins · Cooking Time: 45 mins
Total Time: 55 mins
Snacks | Sides | Low Carb | Keto | Minimal Ingredients
A taste sensation when it comes to the flavour combination in this recipe. It is a classic way to serve seasonal asparagus and such a simple method to follow. With only 3 ingredients, this recipe ticks many boxes. Best served as a side dish to a family feast, as a starter or for a breakfast or brunch alongside a low-carb favourite like boiled eggs. Seasonal vegetables are always packed with natural flavour. We like to use the thickest asparagus stalks we can find. You can enjoy these straight from the oven or allow them to cool, keep in a sealed container and have at another time. Added extras that work with this recipe are garlic, chilli or some toasted nuts. If you can't get hold of Parma ham then bacon is a good alternative. These tick all the boxes when it comes to following a low carb or Keto lifestyle. They are grain and gluten free and brilliant for keeping blood sugars stable.
- asparagus (12 spears)
- parma ham (12 slices)
- parmesan (70g, grated)
Preheat oven to 180C.
Take each stalk in both hands and bend and snap off the woody end (they should still remain a few inches in length).
Place the stalks on a baking sheet and drizzle with olive oil and season with sea salt and pepper.
For wrapping the asparagus, slice each piece of ham half way along the length with a sharp knife. Lay each individual piece of Parma ham flat on a chopping board, sprinkle (50g or more, depending on how much you would like) parmesan across the Parma ham slices.
Lay each asparagus spear on a diagonal, and roll it tightly with the prosciutto:
I like to keep the head of the spear and bottom of the spear visible.
Place on to the baking sheet and roast for approximately 10 minutes. Remove from oven and add the remaining parmesan over the top.
Place back in oven and roast for a further 5 minutes.
You may have to amend the timings if you have particularly thick or thin asparagus.