Ingredients (serves 6)
- 6 slices prosciutto, thinly sliced lengthways
- 2 bunches asparagus, woody ends trimmed
- Wrap a slice of prosciutto around an asparagus spear. Repeat with remaining prosciutto and asparagus.
- Preheat barbecue on high. Cook asparagus on barbecue, turning occasionally, for 5 minutes or until just tender. Serve on a platter with baby potato rosemary skewers.
When buying asparagus, choose firm, bright green stalks with tight tips. If stems are tough, use a vegetable peeler to remove the outer layer. Wrapped in plastic, it will keep in the fridge for three to four days.
Transportation tip: Store in an airtight container and place in