Ingredients
• 2 bunches asparagus spears
• 100g prosciutto, thinly sliced
• Shaved parmesan
• Cracked black pepper
• Olive oil, to serve
Method
1. Trim asparagus spears and blanch in boiling water. Remove from heat, plunge into iced water, set aside for 5 minutes and drain.
2. Cut each asparagus spear in half to make two shorter stalks, then halve each stalk lengthwise. Gather 3 asparagus pieces and carefully wrap a thin slice of prosciutto around the bundle (if prosciutto pieces are too large, tear them into thinner lengths). Repeat for remaining asparagus and prosciutto. Place on a serving plate and sprinkle with shaved parmesan and cracked black pepper. Drizzle with a little olive oil, if desired. Serve immediately or refrigerate until needed.
