Prosciutto and artichoke platter

SERVES 8 PREP AND COOK TIME 25 MINUTES

340g asparagus, trimmed

¼ cup (60ml) extra virgin olive oil

1 small French bread stick, sliced

100g thinly sliced prosciutto

6 marinated artichoke hearts (stems on) (420g), halved

150g marinated fetta, crumbled

6-8 small figs (390g), torn in half 1 tablespoon baby capers

¼ cup loosely packed small basil leaves

LEMON DRESSING

2 tablespoons lemon juice 2 tablespoons extra virgin olive oil

½ teaspoon caster sugar

1 LEMON DRESSING Combine ingredients in a screw-top jar; shake well. Season to taste.

2 Toss asparagus with 2 teaspoons of the oil; cook on a heated barbecue (or grill or grill pan), turning, for 5 minutes or until just tender.

3 Brush bread slices with remaining oil; cook on barbecue grill plate for 1 minute each side or until lightly charred.

4 Arrange the asparagus, bread, prosciutto, artichoke, fetta and fig on a platter; sprinkle over the capers and basil. Just before serving, drizzle with lemon dressing. Not suitable to freeze or microwave.