In this recipe, tender asparagus spears are topped with mozzarella and wrapped in prosciutto, then fried until crisp and served with a super zingy dressing. Perfect for dinner parties or if you want a little something special for lunch.
- 16 asparagus spears
- 1 large mozzarella ball
- 16 slices smoked prosciutto
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. white wine vinegar
- 1 tbsp. finely chopped basil leaves
- Salt and pepper
- 1 tbsp. oil
Snap the woody ends of of the asparagus. Slice the mozzarella into 4 thick slices, then slice each of those in half.
Bring a pot of salted water to the boil, then add the asparagus. Simmer for two minutes, drain through a colander and then run a cold tap over the spears. Pat dry. Top 2 asparagus spears with a slice of mozzarella, then wrap with 2 slices of prosciutto. Continue until you've used all of the ingredients.
Cook the asparagus parcels in 1 tbsp. oil until crisp and the cheese gooey. Make the dressing by whisking together olive oil, vinegar, basil, salt and pepper. To serve, arrange 2 parcels on some salad leaves, then drizzle with dressing.