Save to your scrapbook
Prosciutto-wrapped asparagus with chive vinaigrette
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in Mon May 01 16:11:13 BST 2017.