As asparagus is in the height of its season, I thought it only fitting to include this easy recipe that makes an elegant accompaniment to any meal:
Ingredients (serves 4):
24 asparagus spears of similar thickness – about 2 bunches
4 slices prosciutto, thinly sliced (available from deli’s)
1 tablespoon extra virgin olive oil
Balsamic Glaze (also known as Caramelised Balsamic or Reduced
Balsamic Vinegar, from good supermarkets & gourmet food
shops)
Sea salt
Freshly ground pepper
Method:
1. Snap off the woody ends of each asparagus spear and trim the ends with a knife.
2. Blanch the asparagus spears by placing into boiling water for about 1 minute (depending on thickness). Refresh under cold running water, drain and allow to cool.
3. Lay out the slices of prosciutto on a work surface. Lay 6 spears on each slice and roll up firmly to form a bundle.
4. Heat the extra virgin olive oil in a frypan on medium-high heat, add the asparagus bundles and cook for about 2-3 minutes, turning regularly.
5. Serve drizzled with balsamic glaze and sprinkled with sea salt and freshly ground pepper.
Too easy – bon appetit!
new season asparagus
(click on photo to view larger image)
