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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

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Results 21-30

• Kazzzz

  15 March 2009

  Kazzzz rated and commented on this recipe

  

  I used serano ham instead. was delicious and so easy to make!! impressive starter

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• Tasha

  16 March 2009

  Tasha commented on this recipe

  This is a fabulous recipe, probably the tastiest thing I have ever made- and it's so easy! Would recommend to anyone.

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• Tasha

  16 March 2009

  Tasha rated this recipe

  

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• Miss G

  07 April 2009

  Miss G rated and commented on this recipe

  

  I did this on Mothers day as a starter, everyone really enjoyed. I added some sun blushed tomatoes when wrapping the Asparagus and I thought that went really well. Very easy to do and brilliant that you can prepare in advance.

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• ejclark

  08 April 2009

  ejclark rated and commented on this recipe

  

  Made this for dinner with a friend last night and it was really delicious. So simple to make too. Went down really well - my friend said she would have to make it herself in future.

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• therealheidi

  15 April 2009

  therealheidi rated this recipe

  

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• cazp1978

  10 May 2009

  cazp1978 rated and commented on this recipe

  

  Have made this for a couple of dinner parties now. It always goes down well and looks beautiful on the plate. Also quick and easy to do at the last minute as the guests arrive.

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• kitchen_fairy

  25 May 2009

  kitchen_fairy rated and commented on this recipe

  

  Made this as a starter for a birthday menu. Simple to prepare ahead and very tasty. Served with a broad bean bruschetta sitting on one side of the asparagus and made another small parcel for the other side with a folded piece of proscuitto topped with mozarella, tomato and basil to make a little pick me up bundle. Looked very impressive and tasted lovely. Would definitely make again.

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• Jo A

  07 June 2009

  Jo A rated and commented on this recipe

  

  Really good starter. I prepared them a day in advance and only needed to cooked them when I needed them. Tasted fabulous.

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• DEMELZA RICHARDS

  20 June 2009

  DEMELZA RICHARDS rated and commented on this recipe

  

  WOW! This is so easy and soooo delicious

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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

Preparation 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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