Recipe Details
Title Asparagus under wraps
Author Delia Smith
Portions 4
Created 16th February 2015 08:37 am
Last Updated 20th December 2018 06:58 am
Weight (Per Portion)

One portion of this dish weighs approximately 127.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Asparagus12 Unit
Cheese, Parmesan, grated100 Gram
Ham, Parma150 Gram
Salt, sea1 Pinch
Cheese, Parmesan, grated100 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 309
Protein 61.12%
Other Carbohydrate 0.95%
Sugar 1.32%
Fat Saturated 51.51%
Fat Unsaturated 9.78%
Fiber 2.65%
Sodium 60.87%
Salt 63.37%
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Recipe Method

1. Pre-heat the oven to 200C/400F/Gas Mark 6. 2. To cook the asparagus: take each stalk in both hands and bend and snap off the woody end, then trim with a knife to make it neater (thick ones if possible). Lay the asparagus stalks on an opened fan steamer (or an ordinary steamer will do) they can be piled one on top of the other. 3. Season with salt, place them in a frying pan or saucepan, pour in about 1 inch (2.5 cm) of boiling water from the kettle, then put a lid on and steam for 4-6 minutes. 4. Grate Parmesan coarsely (or Fontina, slice into thin strips). 5. Lay the 12 slices of Parma ham (total weight approximately 5 oz (150 g) out flat on a work surface, divide the strips of cheese along the center of each slice of ham (or sprinkle with the grated Parmesan), then lay an asparagus stalk at one end and roll the whole lot up fairly firmly. All this can be done well in advance. 6. When ready to cook, lay the rolls on the baking sheet and pop on to the highest shelf of the oven for just 5 minutes, or until the cheese begins to melt. 7. Serve piping hot with a little grated Parmesan to sprinkle over.