Asparagus & prosciutto bundles with goat’s cheese & hazelnut dip

Makes 6 Prep 20 mins Cook 5 mins 99p a bundle 210 kcals, 16g fat, 9g sat. fat, 3g sugar 18 asparagus spears, woody ends

removed drizzle rapeseed oil 6 slices prosciutto handful rocket leaves 12 semi-dried tomatoes

FOR THE DIP

100g cream cheese 100g soft rindless goat’s cheese 1 tbsp milk 6-8 toasted hazelnuts, chopped

1 Heat a griddle pan. Drizzle the asparagus with oil, season and cook for 3- 4 mins, until just tender. Leave to cool.

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 ingredients are used up. Mash the cream cheese and goat’s cheese in a bowl with a fork. Season and add enough milk to make a smooth consistency. Sprinkle over the hazelnuts.