Asparagus antipasto

PROSCIUTTO-wrapped asparagus is a classic dish, perfect for a light lunch or snack when family and friends drop in.




12 asparagus spears, woody ends removed

12 slices prosciutto

2 tbs olive oil

1-2 garlic cloves, crushed

Baby truss tomatoes

Turkish bread, sliced

1 wedge of your favourite brie

1 wedge of your favourite blue cheese


Place asparagus in a large heatproof bowl and cover with boiling water. Allow to stand for 30-60 seconds. Remove asparagus and place in a separate large bowl of cold water for 1 minute to prevent further cooking. Drain asparagus and pat dry with paper towel.

Wrap each asparagus spear with a slice of prosciutto and arrange on a serving platter.

Combine oil and garlic. Brush baby truss tomatoes with 2teaspoons of the mixture and grill or roast until skins are split.

Brush Turkish bread with the remaining garlic and olive oil mixture and grill on a char-grill plate or in a heavy-based frying pan. Arrange baby truss tomatoes, bread and cheese next to asparagus on a serving platter and serve at once.


For a vegetarian dish, omit the prosciutto. To add flavour to the asparagus, drizzle with a little extra-virgin olive oil and sprinkle lightly with salt flakes and freshly ground pepper.

Recipe provided by the Australian Asparagus Council.

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