date:Sep 24, 2013
Ingredients
2 bunches asparagus spears
100g prosciutto, thinly sliced
Shaved parmesan
Cracked black pepper
Olive oil, to serve
Method
1. Trim asparagus spears and blanch in boiling water. Remove from heat, plunge into iced water, set aside for 5 minutes and drain.
2. Cut each asparagus spear in half to make two shorter stalks, then halve each stalk lengthwise. Gather 3 asparagus pieces and carefully wrap a thin slice of prosciutto around the bundle (if prosciutto pieces are too large, te