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Recipe by olive magazine

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1. 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).
2. Heat a little olive oil in a pan, then carefully fry the parcels until the prosciutto has crisped and the mozzarella oozes.
3. Whisk together the olive oil and vinegar and add the basil. Serve each parcel with salad leaves and a little dressing drizzled over.

231 kcalories, protein 14g, carbohydrate 2.2g, fat 18.5 g, saturated fat 6.4g, fibre 1.7g, salt 0.97 g

Latest comments and suggestions

• Lisa

  03 November 2007

  Lisa commented on this recipe

  Followed the original recipe and it tasted divine.

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• Louise's

  06 November 2007

  Louise's commented on this recipe

  Really easy and really tastey! Definatelt recommend the basil vinigarette as its cut through the saltyness of the prosciutto.

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• tinks13

  29 November 2007

  tinks13 rated this recipe

  

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• Shelagh

  03 January 2008

  Shelagh rated and commented on this recipe

  

  Very simple and quick to prepare. I did this for a dinner party with friends and it went down a treat. Will definitely do again!

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• Hell'sBinder

  09 January 2008

  Hell'sBinder rated and commented on this recipe

  

  Perfect for a dinner party as you can prepare it in advance and just heat it when you need it.

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• Emily

  16 January 2008

  Emily rated and commented on this recipe

  

  Love this! Asparagus is not always popular in my house but this tastes amazing and presents well.

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• fran

  03 March 2008

  fran rated and commented on this recipe

  

  Very easy and impressive looking dish, it can be prepared in advance too so ideal for dinner parties.

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• Jennji

  22 March 2008

  Jennji rated and commented on this recipe

  

  It is very easy to make, used asparagus tips instead. Took only short time and impressed hubby. Used white wine vinigar instead as I had no red, but came out great too.

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• charlie

  21 May 2008

  charlie commented on this recipe

  I made this recently for a dinner party. Everyone absolutely loved it and have all asked for the recipe. We have done it again since as we have lots of asparagus growing in our allotment. Yummy - 10/10

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• knickers

  12 June 2008

  knickers commented on this recipe

  perfect for the summer, and incredibly easy, especially for a dinner party as it takes no time at all to prepare and very little cooking.

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• Lucy

  16 June 2008

  Lucy rated and commented on this recipe

  

  made this for fathers day starters and clean plates all round, really nice and very easy to make

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• Shazomatic

  26 June 2008

  Shazomatic rated and commented on this recipe

  

  I made these for a Mothers Day dinner party and they went down so well. Easy, delicious and they looked beautiful. Will definitely make again.

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• Sam

  26 June 2008

  Sam commented on this recipe

  The mozzarella was lovely & melted. And the italian ham (I can't spell proscuitto) was good, giving a salty, but tasty edge to the asparagus (which must've been good as I don't normally eat asparagus). Good starter material. 4 stars.

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Ingredients

• 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

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Difficulty and servings

Preperation and cooking times

Ready in 20 minutes, plus setting

Ingredients

• 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

231 kcalories, protein 14g, carbohydrate 2.2g, fat 18.5 g, saturated fat 6.4g, fibre 1.7g, salt 0.97 g

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