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Ingredients
- 1 tsp orange zest (very finely grated)
- 1/3 cup extra virgin olive oil
- 24 spears asparagus (ends trimmed)
- 8 slices prosciutto
- 100g parmesan (shaved)
- crusty Italian bread
- olive oil
Method
Combine 1 tsp orange zest (very finely grated) and 1/3 cup extra virgin olive oil.
Blanch asparagus (ends trimmed) in lightly salted boiling water for 2-3 minutes. Refresh under cold water and drain.
Grill prosciutto until crisp, drain on absorbent paper, then break into pieces.
To serve
Serve asparagus drizzled with olive oil and topped with prosciutto. Scatter with parmesan (shaved) and serve with crusty Italian bread.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
