In this recipe, asparagus tips are tossed in a cheesy egg mixture and baked in prosciutto slices. Perfect served warm from the oven or chilled, these bites are perfect for lunch and for a picnic.
- 12 large slices prosciutto
- 6 eggs
- 100ml milk
- 5 tbsp. parmesan cheese, grated
- 1 tbsp. cheddar cheese, grated
- 1 onion
- 125g asparagus tips
- 1 tsp. oil
- Salt and pepper
Arrange the prosciutto slices in a 12 hole muffin tin, using the ham to cover the holes.
Whisk the eggs and milk together with salt and pepper until as smooth as possible, then fold in the parmesan and cheddar. Chop the onion and slice the asparagus stalks, setting the tips to one side. Fry the onion and asparagus stalks until softened, around 5 minutes, then fold into the eggs. Fold in the asparagus tips.
Divide the mixture between the 12 holes of the muffin tin and bake for 20 minutes in a 180C oven or until set.