Ainsley Harriot

Ainsley's Just 5 Ingredients - Part 1

Asparagus with creamed mascarpone, cracked black pepper and Parmesan

This is a great dish to make when asparagus are in season and is a perfect starter for a dinner party as it can be made well in advance. I like to crack my own black pepper in a pestle and mortar as I find the flavour is always so much better, but of course you can buy it ready prepared from the supermarket.

• 20 asparagus spears, trimmed


• 250g (9oz) tub mascarpone


• 50g (2oz) freshly grated Parmesan


• 1 ciabatta loaf, sliced on the diagonal


• sea salt and freshly cracked black pepper

serves 4 as a starter

step one
Preheat the grill. Cook the asparagus in a pan of boiling salted water for 1 minute, then remove with a slotted spoon and quickly refresh in a bowl of iced water. Drain well on kitchen paper.

step two
Place the mascarpone in a bowl and beat in two-thirds of the Parmesan, then season generously with the cracked black pepper.

step three
Divide the asparagus spears among four small ovenproof dishes and spread the mascarpone mixture on top. Sprinkle over the remaining Parmesan.

step four
Arrange the dishes on the grill rack and flash under the grill for 3–4 minutes until the mascarpone mixture is bubbling and lightly golden.

step five
Transfer the hot dishes onto plates and add some slices of bread to each one before serving.