Asparagus ham parcels

A simple and delicious starter that I love to prepare for my guests! I call it my German-French relationship! The asparagus wrapped with the excellent German smoked ham combined with the tangy character of the French Gruyere cheese is a hit every time.


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  • 24 spears white asparagus
  • Salt
  • 1 tsp sugar
  • 1 tbsp butter
  • 2 tbsp lemon juice
  • Gruyere cheese
  • 12 slices Brunswick ham, thinly sliced (smoked ham with a strong, rich pork flavour)
  • some fresh parsley

Preheat the oven to 180 C.

Wash and peel the asparagus and cut off the woody ends. Bring the water to the boil with the salt, sugar, butter and lemon juice and cook the asparagus for 10 to 15 minutes, depending on the thickness. Remove and drain well.

Cut the cheese into 16 strips and, depending on the shape, cut the ham slices into rectangles. Finely chop the parsley.

Wrap three asparagus spears each in a slice of ham and cover each with 2 cheese strips crosswise.

Bake the packages in the oven for a few minutes until the cheese melts. Brush on a little more cooking liquid for added lustre. Sprinkle with the chopped parsley.

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