Recipe courtesy of Salar Melli, Vintage Fork.

Quick and easy to whip up, you can’t go wrong with Melli’s take on a classic starter snack -prosciutto-wrapped asparagus spears!

Goat Cheese and Proscuitto-Wrapped Asparagus

Yield: Serves 5


150 g soft goat cheese

1 Tbs sundried tomato, finely chopped

1 Tbs chopped shallots

1 tsp fresh thyme, finely chopped

1 tsp fresh oregano, finely chopped

1 Tbs lemon zest

To taste salt and pepper

20 pieces of medium asparagus

10 slices of prosciutto


  1. Preheat oven to 400º F.
  2. Boil pot of salted water. Have a cold ice bath ready for blanching asparagus.
  3. Mix goat’s cheese in a bowl with sundried tomato, shallots, thyme, oregano, lemon zest, and salt and pepper.
  4. Remove stems, and cut asparagus in half.
  5. Cut slices of prosciutto in half lengthwise.
  6. Drop asparagus in hot water for 45 seconds, and add to cold water to stop from cooking further. Strain asparagus.
  7. Wrap each piece of cut asparagus with prosciutto and a chunk of goat cheese mixture. Bake for 10 minutes until prosciutto turns a nice colour.

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