As­para­gus an­tipasto

The Coffs Coast Advocate - - LIFE -

PRO­SCIUTTO-wrapped as­para­gus is a clas­sic dish, per­fect for a light lunch or snack when fam­ily and friends drop in.

SERVES: 4

In­gre­di­ents

12 as­para­gus spears, woody ends re­moved

12 slices pro­sciutto

2 tbs olive oil

1–2 gar­lic cloves, crushed

Baby truss to­ma­toes

Turk­ish bread, sliced

1 wedge of your favourite brie

1 wedge of your favourite blue cheese

Method

Place as­para­gus in a large heat­proof bowl and cover with boil­ing wa­ter. Al­low to stand for 30–60 sec­onds. Re­move as­para­gus and place in a sep­a­rate large bowl of cold wa­ter for 1 minute to pre­vent fur­ther cook­ing. Drain as­para­gus and pat dry with pa­per towel.

Wrap each as­para­gus spear with a slice of pro­sciutto and ar­range on a serv­ing plat­ter.

Com­bine oil and gar­lic. Brush baby truss to­ma­toes with 2 tea­spoons of the mix­ture and grill or roast un­til skins are split.

Brush Turk­ish bread with the re­main­ing gar­lic and olive oil mix­ture and grill on a char-grill plate or in a heavy-based fry­ing pan. Ar­range baby truss to­ma­toes, bread and cheese next to as­para­gus on a serv­ing plat­ter and serve at once.

TIPS: For a veg­e­tar­ian dish, omit the pro­sciutto. To add flavour to the as­para­gus, driz­zle with a lit­tle ex­tra-vir­gin olive oil and sprin­kle lightly with salt flakes and freshly ground pep­per. Recipe pro­vided by the Aus­tralian As­para­gus Coun­cil.

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