Roasted Asparagus with Prosciutto
2-3 bunches asparagus
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.
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.
| ©2000-2013 Pat Churchill