Recipe

Method

1. 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.
2. Wrap each asparagus spear with a slice of prosciutto and arrange on a serving platter.
3. Combine oil and garlic. Brush baby truss tomatoes with 2 teaspoons of the mixture and grill or roast until skins are split.
4. 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.
5. Arrange baby truss tomatoes, bread and cheese next to asparagus on a serving platter and serve at once.

• Soups, Starters & Snacks
• BBQ & Picnic
• Vegetables

Tip

• 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.