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Monday 11 June 2018

The Big Glut Recipe – June

Roasted asparagus wrapped in Parma ham (side dish)

The English asparagus season is over on the longest day, 21st June. This recipe from Delicious magazine is just a simple side, but check out all the other ways you can make asparagus into tasty


  • 2 bunches of asparagus (about 24 spears), woody ends removed
  • Small handful fresh mint leaves, roughly chopped
  • 2 tbsp olive oil
  • Grated zest of ½ lemon
  • 8 slices Parma ham


  1. Preheat the oven to 200°C / Fan 180°C / Gas 6. Cook the asparagus spears in salted boiling water for 2 minutes. Drain, refresh in cold water, then drain again. Set aside.
  2. Using a pestle and mortar, crush the mint with the olive oil and lemon zest. Add to the asparagus and stir gently to coat.
  3. Make bundles of 3 spears and wrap each in a Parma ham slice. Place in a baking tray and bake in the oven for 10 minutes until the ham is crisp.
Recipe courtesy Delicious Magazine

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