- 200 g baby spinach
- 50-100 g cream cheese
- Lemon juice
- Wonton wrappers
Briefly wilt baby spinach in a pan with a little water. Transfer to a bowl, add cream cheese and blitz with a hand-held blender. Season to taste and add a squeeze of lemon juice.
Spoon 1 t of the mixture into the centres of wonton wrappers, moisten the edges with a little water and fasten to form a triangle.
Steam in a bamboo steamer with the lid on (or covered in a sieve over a saucepan of simmering water) for 1–2 minutes, or until the wontons become soft and translucent. Pile high on a plate of blanched asparagus spears and top with grated Parmesan.