This easy but elegant dish makes a great starter, and each bundle is one perfect serving.
SERVES 4
PREP TIME 10 MINS
COOK TIME 15 MINS
Baking Tray
| 24 fine asparagus spears |
| 2 tbsp olive oil |
| Salt and freshly ground black pepper |
| 4 slices prosciutto slices |
Recipe Method:
| 1. Preheat the oven to 230°C (450°F/Gas 8). Trim the asparagus spears of their woody ends, put them on a plate, and rub with 1 tablespoon of olive oil. Season well. |
| 2. Lay a slice of the prosciutto on a board and put one-quarter of the asparagus spears in the middle. Carefully wrap the prosciutto around the asparagus to make a neat parcel, leaving the tips exposed. Lay it on a baking tray with the meat facing down. Repeat to make four parcels. Brush the prosciutto with the remaining olive oil. |
| 3. Bake at the top of the hot oven for 15 minutes, until the prosciutto is crispy and the asparagus cooked through. Serve as it is, or with a Hollandaise sauce, or a poached egg. |
| Fat: 41.16 g | Fiber: 8.06 g |
| Iron: 8.52 mg | Sugar: 7.22 g |
| Calcium: 94.52 mg | Sodium: 995.24 mg |
| Potassium: 839.48 mg | Calories: 457.76 kcal |
| Protein: 12.49 g | Vitamin A: 2914.88 IU |
| Vitamin C: 21.5 g | Carbohydrates: 7.25 g |
| Saturated Fat: 8.27 g | Cholesterol: 21.12 mg |