asparagus wrapped in prosciutto

Has anyone seen ‘The Naked Chef?’ It’s old school Jamie at his best. Married to Jools but pre his 5 kiddies, he looks so young and with more energy than ever – I love it! He serves up this asparagus dish for a lunchtime feast for his goddaughters’ christening, to go with roasted brill and some boiled new potatoes. An easy yet sophisticated menu – Jamie Oliver – you’ve done it again.

In Boorowa over the weekend staying at Nee and Pop’s, we had a dinner party where I served roasted snapper, this prosciutto wrapped asparagus and decadent buttery potatoes. I added a cheat’s aioli to tie everything together and what’s a dinner party without some delicious fresh crusty bread? For dessert we indulged in my nectarine and plum crumble with a macadamia and almond topping. Yum.

So whether or not you’re cooking this dish as part of a dinner party or simply mixing things up a bit midweek – give it a go. It’s so easy and I love that you don’t need to blanche the asparagus first – the oven does all the work for you. Serve it with some roast chicken, a grilled steak or a piece of pan fried fish. The prosciutto makes it that little bit special and it can also be made up ahead of time.

Simple, delicious and a little bit fancy. Thanks Jamie – my hero.

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Lo’s tips

  • Serving suggestion: this asparagus dish goes beautifully with fish or steak and some boiled new potatoes (with butter of course).
  • Adjust the recipe below depending on the number of people you are making it for.

asparagus wrapped in prosciutto

Fresh asparagus, woody ends removed (you will need about 6 pieces per serving)
Finely sliced prosciutto, you need one large strip per serving
Fresh rosemary, one sprig per serving
Cherry tomatoes, 1-2 per serving
Olive oil, a good splash
1/2 a lemon
Salt and freshly cracked pepper

  • Preheat the oven to 180 degrees.
  • Arrange the asparagus around the rosemary sprig and cherry tomatoes (squeezing the liquid out of the tomatoes first) and carefully wrap the prosciutto around the outside to make a parcel.
  • Arrange in an oven proof baking dish, seasoning with salt and pepper and drizzling with olive oil.
  • Place the lemon in the baking dish to roast (which will intensify the flavours).
  • Bake for approximately 20 minutes or until the asparagus has cooked nicely and the prosciutto has crisped up. Squeeze the fresh lemon juice over the top before serving.

If you make this asparagus dish, please leave your comments below. xx

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