Asparagus Prosciutto Bundles with Goat Cheese and Hazelnut Dip

• asparagus spears↗18

  wooden ends removed

• olive or rapeseed oilдрібка
• prosciutto slices6
• arugula leaves↗жменя
• sun-dried tomatoes↗12
• cream cheese↗100 g
• soft crumbless goat cheese↗100 g
• milk↗1 tbsp
• toasted hazelnuts6-8

  chopped

Step-by-step instructions

1. 1

   Heat a grill pan over medium heat. Spray the asparagus spears with olive (or rapeseed) oil, season with salt and black pepper, sauté for 3‑4 minutes, stirring constantly, until they become tender, then remove from the pan and let cool.

2. 2

   On each slice of prosciutto lay three asparagus spears, leaving the ends free. Add a handful of arugula leaves and two sun‑dried tomatoes, tightly roll the prosciutto into a bundle and set aside. Repeat until all ingredients are used.

3. 3

   In a bowl mash the cream cheese and soft crumbless goat cheese with a fork until smooth. Season with salt, add 1 tbsp milk and stir until the sauce becomes smooth and creamy.

4. 4

   Transfer the sauce to a small jar, sprinkle with the chopped toasted hazelnuts and serve alongside the prepared bundles.