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