Annie Bell's Asparagus and Ham Parcels with Crispy Crumbs

Name: Annie Bell's Asparagus and Ham Parcels with Crispy Crumbs
Yield: 4
Cuisine: British
Ingredients: 300g finger-thick asparagus trimmed weight; Olive oil; Sea salt and black pepper; 8 slices parma or other air-dried ham; 125g feta; 1 large slice day-old rustic white bread crusts removed; 2 tsp thyme leaves

Over a year ago 2,312 views

Serves: 4

British Starter

Ingredients

300g finger-thick asparagus trimmed weight
Olive oil
Sea salt and black pepper
8 slices parma or other air-dried ham
125g feta
1 large slice day-old rustic white bread crusts removed
2 tsp thyme leaves

Accompaniment

Method

1
Bring a large pan of salted water to the boil, add the asparagus and simmer for 3 minutes, then drain it into a colander, pass under the cold tap and leave to cool. Toss with 1 tbsp oil and some seasoning.

Preheat the oven to 220C/200C fan/gas 7. Lay a few asparagus spears across one end of each slice of ham, with the tips protruding above the fat. Cut the feta across into thin strips about 8cm long. Lay a slice of feta on top of the asparagus within the ham, then roll up into a parcel and arrange in a row in a roasting dish, feta-upwards.

Whiz the bread to coarse crumbs in a food processor, and toss in a bowl with 1 tbsp oil and the thyme. Scatter over and around the parcels. Drizzle over a little more oil and bake for 15-20 minutes until the crumbs are golden.