{Prosciutto Wrapped Asparagus}

This is so simple that it is hardly a recipe at all but we do them all the time so I had to include them in our little collection, they are really adaptable, great as finger food, on the bbq or as we often have them as a fast dinner with mash or potato salad, so simple, so fast and everyone loves them, this little gem originally came from a Donna Hay magazine. This recipe is enough for eight rolls which is dinner for two or nibbles for four, they look much fancier than they are and are a great way to use the lovely spring asparagus that's around at the moment.

...the rolls
2 bunches asparagus
8 thin slices prosciutto
olive oil
lemon juice

Blanche or microwave the trimmed asparagus spears for one minute. Drain and then lay 2 to 4 spears in the middle of each piece of prosciutto depending on the age and size of your asparagus, ie 4 for young thin asparagus and 2 for more mature spears, then roll them up.

Once they are all rolled up, put them on a plate and give them a good squeeze of lemon juice, some cracked pepper and a drizzle of olive oil, pan fry or bbq till the prosciutto is golden and the asparagus is cooked, serve with an extra squeeze of lemon juice.


  1. Yummy, although I think it's almost cruel to tease those of us in slightly colder climes, have not seen aspagagus yet.......cant wait! Welcome back btw:)


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