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Roasted Asparagus with Prosciutto

2-3 bunches asparagus
75g pack of prosciutto
50g roasted hazelnuts
extra virgin olive oil
flakey sea salt
cold-pressed hazelnut oil
lemon juice

Peel the asparagus if you wish. Take three or four spears and place them on a strip of prosciutto and roll them up so the dried ham forms a band around the middle and holds the spears together.

Heat your oven to 200C. Place the bundles of asparagus on a roasting tray and drizzle with a little olive oil. Roast for 10-12 minutes until tender.

Finely chop the roasted hazelnuts and sprinkle over the centre of the asparagus. Squeeze fresh lemon juice on the asparagus, drizzle over a little hazelnut oil and sprinkle with the salt.

Serves 4-6.

The hazelnuts can be toasted in a non-stick frying pan or in a non-stick cake tin in the oven. Check regularly to ensure they don't burn.


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