Mix the strong cheese and almond meal/flour in a small cup.

Cut the bottom inch from the asparagus spears then place into a large saucepan.

Add enough boiling water to just cover the asparagus, bring to the boil for 2 minutes. You want the asparagus to remain slightly crunchy, but not raw, in the middle.

Remove from the heat and drain.

Place a prosciutto slice on a chopping board and place 2 asparagus spears diagonally on top.

Sprinkle a little of the cheese mix across the asparagus and drizzle with a little cream then roll up. Place in the baking dish.

Repeat with all the other prosciutto slices and asparagus spears.

Once they are all lined in the baking dish, sprinkle the remaining cheese mix.

Bake at 180C/350F for 15 minutes, or until golden and the cheese has melted.