Sparris- och prosciuttobuntar med getost- och hasselnötsdipp
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Sparris- och prosciuttobuntar med getost- och hasselnötsdipp

Paketera dessa sparris-, skinka- och torkade tomatpaket med en krämig dipp för en lyxpicknick, eller servera som förrätt

⏱️25 min
🍽️4 portioner
2.5
🇬🇧 Brittisk🥗 Lunch🥄 Förrätt

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Heat a griddle pan. Drizzle the asparagus with a little oil, season and cook for 3-4 mins, rolling around the pan until just tender. Leave to cool.
  2. 2
    Lay a slice of prosciutto on your chopping board. Put 3 asparagus spears on top, with the tips poking out the end, then top with a few rocket leaves and 2 semi-dried tomatoes. Roll up the prosciutto tightly to enclose the filling and put in a sealable container for transporting. Continue until all the ingredients are used up.
  3. 3
    Mash the cream cheese and goat’s cheese together in a bowl with a fork. Season and add enough milk to make a smooth consistency, into which you can dip the bundles. Transfer to a pot for travelling and sprinkle over the hazelnuts.
Sparris- och prosciuttobuntar med getost- och hasselnötsdipp — Foodbible