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