Asparagus, goat cheese, and Parma ham filo rolls

Asparagus, goat cheese, and Parma ham filo rolls
Makes 48–60

18 asparagus spears, trimmed
12 slices Parma ham
6 tbsp soft spreadable goat cheese
6 sheets filo pastry
(each about 7 x 10in/18 x 25cm in size)
1 stick butter, melted

1 Cook the asparagus in boiling salted water for 2–3 minutes or until just tender.
Drain and refresh in cold water, then dry on paper towels.
2 Lay two slices of ham next to each other lengthwise on a board. One edge
should overlap slightly. Spread 1 tablespoon of the goat cheese over the top
so the ham is completely covered.
3 Arrange three asparagus spears end to end along one of the long edges
of the ham. Trim them slightly if they are too long, then roll the ham up tightly.
4 Brush one sheet of filo with melted butter, sit the ham along one end, and
roll tightly into a long sausage. Make five more sausages in the same way, then
transfer to the fridge to firm up.
5 To serve, preheat the oven to 400˚F (200˚C ). Slice each sausage diagonally
into 8–10 slices, then arrange on a baking sheet and bake for 8–10 minutes
or until golden and crisp.

These are smart enough to impress royalty! They’re quick to assemble,
too. Use vacuum-packed Parma ham, because you need evenly cut
slices. Serve the rolls hot or warm.

PREPARE AHEAD
The rolls can be made up to the end of step 4
up to 12 hours ahead. Not suitable for freezing.