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    Prosciutto-wrapped asparagus with chive vinaigrette

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    Prosciutto-wrapped asparagus with chive vinaigrette

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    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
    ½ x 25g pack chives, chopped
    1½ tbsp white wine vinegar
    1 tsp English mustard
    1 tsp caster sugar


    1. 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.

    2. 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.

    3. 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. 

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    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitose Food app for the full issue


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