Asparagus Parcels with Ham and Mozzarella
- 16 asparagus spears, trimmed
- 150g mozzarella, cut into 4 pieces
- 12 prosciutto slices
- 1 tbsp white wine vinegar
- Olive oil
- Basil leaves, finely chopped
- Salad leaves, to serve
- Blanch the asparagus in boiling salted water for 2 mins, then refresh until the cold tap. Cut the mozzarella slices in half and sit both halves on top of 2 asparagus spears. Top with another 2 spears, then wrap in 2-3 slices of prosciutto so the mozzarella is sandwiched in the middle.
- Heat a splash of olive oil in a pan and carefully fry the asparagus parcels for a couple of minutes, or until the prosciutto is crisp and the cheese is oozing. Meanwhile, whisk together the vinegar and 3 tbsp of olive oil. Add the chopped basil and some seasoning. Serve the parcels with some salad leaves and the basil dressing drizzled all over.
20 mins
4 serving