PROSCIUTTO-WRAPPED BABY CARROTS AND ASPARAGUS

Sweet baby carrots in a blanket of crispy prosciutto? Yes, please!

PREPARATION TIME: 20 MINS COOKING TIME: 15 MINS

SERVES 4 (AS A LOW-CARB SIDE)

16 baby (Dutch) carrots,

trimmed, scrubbed

3 tsp wholegrain mustard or

gluten-free mustard

4 thin slices prosciutto,

halved lengthways 16 asparagus spears, woody

ends trimmed

3 tsp balsamic vinegar

1 tsp extra virgin olive oil 1 tsp freshly squeezed

lemon juice

Freshly ground black pepper

1 Preheat oven to 200°C (fanforced). Line a large baking tray with baking paper.

2 Put the carrots in a shallow, microwave-safe dish. Add 60ml (¼ cup) water. Cover and cook on High/ 100% for 2-3 minutes. Drain and rinse under cold water.

Pat dry with paper towel.

3 Spread a little mustard over each strip of prosciutto.

Wrap 2 carrots and 2 asparagus spears in a strip of prosciutto. Place on the lined baking tray. Repeat with remaining carrots, asparagus and prosciutto, making 8 bunches in total.

4 Roast the vegetables for 10 minutes, or until asparagus is tender. Whisk together the vinegar, oil, lemon juice and pepper. Place vegetable parcels on a platter. Drizzle dressing over the vegetables. Serve.