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  • Mar 24th 2011
  • 0 comment


  • 50g raw cashews
  • 4 slices prosciutto
  • 2 spring onions, roughly chopped
  • 1 clove garlic, peeled
  • ½ cup parsley leaves
  • 3 slices wholemeal bread, roughly torn
  • Freshly ground salt and black peppercorns
  • 3 bunches asparagus, ends trimmed
  • 30g butter
  • 60g goats cheese or feta cheese, crumbled


  1. Preheat the oven to 180C (160C fan forced). Place the nuts and prosciutto on separate baking trays. Roast the nuts for 7 minutes or until golden and the prosciutto for 12 minutes or until crispy. Crumble the prosciutto into smaller pieces and set aside.
  2. Add half the nuts, spring onions, garlic, parsley, bread and salt and pepper to the blender jug. Cover the blender, select speed 2 (Chop) and pulse for 4-5 seconds or until chopped to desired consistency.
  3. Cook the asparagus in a pot of salted boiling water for 4 minutes or until just tender. Drain well.
  4. Melt butter in a frying pan until foamy, add the bread mixture and cook for 4 minutes, stirring until mixture is lightly crisp and golden.
  5. Arrange the asparagus on a serving plate, sprinkle with the breadcrumbs and scatter over the prosciutto, goats cheese and remaining cashews.