Ingredients: 3 tbsp sunflower oil 2 onions, peeled and finely sliced 2 tsp caster sugar 200 ml single cream 1 x 250 g Camembert, rind removed and roughly chopped Half tsp grated nutmeg 400 g asparagus, woody ends cut off 4 slices of prosciutto ham Salt and pepper Directions:1. Heat the oil in a large frying pan, add the onions, sugar and a couple of pinches of salt and fry slowly for 40-45 minutes. Stir every now and then to prevent the onions from burning. The onions should be very soft and a deep golden brown. 2. Gently heat the cream in a saucepan and stir in Camembert. Add the nutmeg and heat until the cheese has dissolved. Season with a touch of salt and ground black pepper. 3. Divide the asparagus into four and tie each bundle with a slice of prosciutto ham. Place in a steamer and steam for 8-10 minutes. Remove bundles to a serving plate and top each one with a spoonful of the caramelised onions. Pour over the melted Camembert sauce. |