Serves 2
2 x 80-100g goats’ cheese
2 tbsp olive oil
2 sprigs rosemary, roughly chopped
2 cloves garlic
Finely grated zest of ½ lemon
Salt and black pepper
6 asparagus spears
3 slices Parma Ham
Preheat the oven to 170°C.
Slice the top rind of each goats’ cheese and tie a string around the centre to stop the cheese collapsing.
Use a pestle and mortar to bruise and mix together the olive oil, 1 sprig of rosemary, 1 clove of garlic and lemon zest, along with a pinch of salt and plenty of black pepper.
Spread this mixture over the top of each cheese.
Finely slice the second clove of garlic and stud each cheese with a few of these, along with a few rosemary leaves.
Place the cheeses on a baking sheet and place in the oven for 6-8 minutes, or until the cheese is bubbling and golden brown.
Meanwhile, blanch the asparagus spears in boiling salted water for 1 minute, just to soften, and plunge into ice cold water.
Pat the spears dry before wrapping half a slice of Parma Ham around each.
When the cheese is ready, remove from the oven and serve immediately, along with plenty of Parma Ham and asparagus dippers.