About this recipe:This a fabulously easy but elegant Italian-inspired starter. Asparagus is bundled then wrapped in prosciutto and finished with a touch of lemon juice and zest. The tart lemon and the salty prosciutto add wonderful flavour and play off the asparagus nicely.
450g fresh asparagus, trimmed
5 slices prosciutto (about 85g in total)
1 tablespoon lemon juice
1 teaspoon lemon zest
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Method Prep:10min › Cook:4min › Ready in:14min
Bring a large pot of lightly salted water to the boil. When the water is boiling, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green colour. Drain again and pat dry with kitchen paper.
Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.