Baked Asparagus Parcels

Baked Asparagus Parcels created by Starrynews

From today's local paper, The West Australian. It is recommended as a main for 4 with another side dish. The contributor thought thicker spears were better.

Ready In:
27mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 200°C.
  • Snap one of the asparagus spears to find the tender point and then cut them all so they are the same length.
  • Boil in salted water for 3 minutes and then drain.
  • Melt the butter in a small frypan and add the spring onions and cook over a gentle heat until slightly softened - about 3 minutes.
  • Add to the frypan the mustard, half the cream, half the cheese and the lemon juice, mix well together and check the seasoning and adjust as necessary.
  • Lay out the slices of ham and divide the mixture evenly between the 12 slices.
  • Put three spears on each slice and roll up neatly.
  • Place in a baking dish in a single layer and pour over the rest of the cream and scatter the remaining cheese.
  • Bake in the oven for 10 minutes or until all is hot.
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RECIPE MADE WITH LOVE BY

@ImPat
Contributor
@ImPat
Contributor
"From today's local paper, The West Australian. It is recommended as a main for 4 with another side dish. The contributor thought thicker spears were better."
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  1. Dienia B.
    oh my gosh these are wicked good .make this recipe . i only used 1 tablespoon of butter becaue of my diet and regular milk it turned out awesome . i used deli ham also
    Reply
  2. Crafty Lady 13
    Very quick and easy way to dress up asparagus. A sure-fire company pleaser. The cream sauce was a nice addition. Made for Aus/NZ Make My Recipe Tag Game.
    Reply
  3. Starrynews
    Baked Asparagus Parcels Created by Starrynews
    Reply
  4. Starrynews
    Delicious, with a lovely presentation. I omitted the salt (personal preference) and we very much enjoyed this. Thanks for sharing!
    Reply
  5. Nimz_
    OMG this was just wonderful. I used some very thinly sliced deli ham for this. Easy to prepare, presents well and taste great. Thanks so much Pat for sharing. Made for PRMR :)
    Reply
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