The official asparagus season runs from 23rd April to 21st June. The cold weather has made is scarce during May, but it’s here now so make the most of it.
Asparagus makes a great starter, and is really versatile – toss into creamy risottos, pasta dishes, quiches and tarts, omelettes and tortillas. It is also great with chicken or salmon, and is delicious with a lemon, mustard or herb vinaigrettes or a tangy tarragon sauce.
If you are fond of that much loved nursery favourite boiled egg and soldiers, why not try this cheeky little idea – forget the toast – try dipping a delicious asparagus spear into a softly boiled egg instead – delicious!
- 250g pack of Prosciutto
- 450g bunch of fresh asparagus, washed and trimmed
- Rapeseed oil
- 150g block of fresh Parmesan
- Coarse ground black pepper and sea salt
Pre-heat the oven to 180C /gas mark 4.
Snap the ends off the asparagus spears – this is very easy as they have a natural ‘break line’.
I don’t usually peel the stems but if they are a little bit on the thick side you may want to do this. Just shave gently with a potato peeler, using long strokes.
Carefully remove the delicate slices of Prosciutto from the pack and wrap around the individual asparagus spears.
Lay the prepared asparagus in a single layer in a large roasting tin or baking dish.
Drizzle with a little rapeseed oil.
Place in the oven for approximately 10 minutes or until the Prosciutto is cooked and crispy.
Serve the asparagus piled in a dish.
Shave generous curls of fresh parmesan on the top and grind the black pepper and salt to taste.
Enjoy! – make sure you supply plenty of napkins, as this is finger food at its best.