Baked camembert with asparagus

An elegant snack with fresh veg.

Less than 30 minutes

Serves 6 as a starter

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  • 1 packet (100g) raw almonds
  • 8 sprigs thyme, leaves picked
  • 2 sprigs rosemary, leaves picked
  • 2 packets (200g each) asparagus
  • Glug olive oil
  • Salt and milled pepper
  • Squeeze of lemon juice
  • 1 large wheel (250g) camembert


  1. Preheat oven to 180°C.
  2. Toast almonds, add herbs and roughly chop.
  3. Toss asparagus in olive oil and grill or pan-fry until tender. 
  4. Season well and add a squeeze of lemon juice.
  5. Bake cheese on a baking tray lined with baking paper for about 15 minutes.
  6. Serve cheese straight out of the oven with almond topping and asparagus dippers.


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