Speedy weeknight suppers: asparagus with baked cheese

Date:01-05-2014 07:58:05 read:1

Speedy weeknight suppers: asparagus with baked cheese

St Marcellin in its terracotta pot, served with asparagus and prosciutto, is a simple but indulgent meal for two

No-fuss feast: baked cheese and asparagus spears wrapped in prosciutto  Photo: Heathcliff O'Malley

At the beginning of the season asparagus is best left as unadulterated as possible but here, wrapped in a little earthy prosciutto and alongside some baked French cheese you have a whole meal with no preparation. Camembert, Brie or other soft rinded cheese will work too but St Marcellin in its terracotta pot is my favourite.

Serves 2

1 bunch asparagus

160g St Marcellin Cheese

1 clove garlic

1 sprig thyme

10 slices prosciutto

Crust bread to serve

Preheat the oven to 180C / gas mark 4

Slice the garlic into matchsticks and stud the soft cheese with this and a few thyme leaves. Bake at the top of the oven for 10-12 minutes until warmed through and turning golden on top.

Bring a pan of salted water to the boil and blanch the asparagus until just tender. Drain and allow to cool slightly. When warm enough to handle, wrap each spear in about half a slice of prosciutto.

Serve on a board sprinkled with salt and pepper with some crusty bread alongside. Either dip the asparagus spears into the warm St Marcellin like a fondue or scoop the cheese out onto the bread.

Read: Speedy weeknight suppers: courgette, basil and parmesan gratin

Read: Speedy weeknight suppers: king prawn and chorizo one-pot recipe

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