Asparagus with prosciutto and mozzarella
This is a classic Italian antipasto during the spring season – but these asparagus with prosciutto and mozzarella wraps are perfect nibbles for drinks parties or as a light lunch/brunch – perhaps on Mother’s Day or other special occasions. You can use basil or sage leaves as you prefer.
Ingredients
Method
- Snap off and discard the woody ends of the asparagus. Put them in a pan of cold, lightly salted water. Bring to the boil, then immediately rinse them under cold running water.
- Cut the mozzarella horizontally into two pieces. Season each with ground pepper and put a piece of bail or sage leaf on top. Wrap them with the ham.
- Group 4/5 asparagus together and put these in a greased oven dish. Put on the top of each bunch a parcel of wrapped mozzarella.
- Turn the oven on. Set the temperature to 200°C or use medium/high grill.
- Bake/grill until the cheese starts melting and the ham becomes crispy.
- Garnish with some toasted sage leaves and serve with a squeeze of lemon juice.