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Asparagus & prosciutto

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Ingredients

 Prep: 10 mins
Cooking: 4 mins
Serves 12

12 fat green asparagus spears
12 slices prosciutto
2 tablespoons extra-virgin
olive oil

Method

1. Peel asparagus and snap off and discard the tough end. Blanch in boiling salted water for 4 minutes. Refresh in a bowl of ice water.

2. Once chilled, remove asparagus from water and pat dry on paper towel.

3. Wrap each asparagus in a slice of prosciutto. Lightly drizzle with oil and season with freshly ground black pepper.

Recipe Sean Connolly
Photography William Meppem
Styling Kirsty Cassidy

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