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
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.