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Prosciutto-wrapped asparagus with chive vinaigrette
Gluten free
Serves4
CourseSide
Prepare15 mins
Cook15 mins
Total time30 mins
1 small garlic clove, halved
5 tbsp olive oil, plus extra for greasing
2 x 400g bunches asparagus, woody ends removed
2 x 80g packs prosciutto, slices halved lengthways
1/2 x 25g pack chives, chopped
1½ tbsp white wine vinegar
1 tsp English mustard
1 tsp caster sugar
Preheat the oven to 200°C, gas mark 6. In a pestle and mortar, crush ½ the garlic clove with 1 tbsp olive oil. Toss with the asparagus to coat; season with black pepper.
Firmly wrap the middle of each asparagus spear in ½ a slice of ham. Lightly grease 2 large baking trays, divide the asparagus between them in a single layer and bake for 15 minutes, until the ham is crisp and the asparagus tender.
Meanwhile, put the remaining 4 tbsp oil and ½ garlic clove in a small food processor with the remaining ingredients and 2 tbsp water. Season and blend to make the vinaigrette. Serve with the asparagus.
