Fresh British Asparagus Spears are at their seasonal best in Spring. Their succulent flavours are locked in when they are grilled. We suggest brushing them with olive oil and balsamic vinegar before grilling. Their fresh flavours can be further accentuated by wrapping them in thinly sliced prosciutto ham.

Prosciutto Wrapped Roasted Asparagus

Ingredients: 1 Bunch of asparagus spears
Prosciutto Fruilli ham
1-1/2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Freshly ground black pepper


Preparation: Preheat the oven to 425°F. Trim the tough ends from the asparagus, wash and pat dry. Wrap the middle section of each asparagus spear with a strip of prosciutto and arrange them in a single layer on a foil-lined baking tray. In a small bowl, whisk the olive oil and balsamic vinegar together. Brush about half of the mixture onto the asparagus and grind some black pepper over the top.

Roast for 5 minutes, or until the asparagus starts to wilt and develop a little brown color. Remove from the oven, brush again with the remaining oil and vinegar mixture, then return to the oven for another 3 to 5 minutes, or until the thickest part of the asparagus is tender. Grind a little more pepper over the top and serve with curls of Parmigiano Reggiano if desired.