Every month we introduce vegetable or fruit in season and will share nice recipes with you.
SEASONAL FOOD FOR MAY: Raddishes, Asparagus, Rhubarb, Salad
Asparagus and prosciutto parcels
- 16 asparagus spears, trimmed
- 125g ball mozzarella , sliced into 4
- 8-12 slices prosciutto
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- a small bunch basil, finely shredded
- salad leaves to serve
- Blanch the asparagus for 2 minutes then refresh under cold water. Cut each mozzarella slice in half and sit both pieces on top of 2 spears of asparagus. Top with 2 more spears then wrap the asparagus in prosciutto so the mozzarella is enclosed (you will need 2 or 3 strips).
- Heat a little olive oil in a pan, then carefully fry the parcels until the prosciutto has crisped and the mozzarella oozes.
- Whisk together the olive oil and vinegar and add the basil. Serve each parcel with salad leaves and a little dressing drizzled over.
