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Thursday, January 5, 2017

Asparagus, Anchovies, Cherry Tomatoes and Rosemary Wrapped in Prosciutto

This recipe is per parcel
5-6 fresh asparagus spears
2 cherry tomatoes squashed
2 canned anchovies fillets
1 sprig of rosemary
1 slice of prosciutto
Lemon juice and butter for serving
Tooth picks for fastening

Preheat oven to 220C/425F
Line a baking tray with baking paper
Lay out  prosciutto horizontally on your work surface
Place asparagus spears vertically on top of the prosciutto
Lay anchovy fillets diagonally across the asparagus, but lined up with the prociutto so they will be enclosed when the parcel is sealed.
Place Rosemary down the centre
Put the tomatoes in the centre lined up with the prosciutto
Pull the 2 ends of the prosciutto around the asparagus to form a wrap and seal with toothpicks.
Place on the baking tray and bake for 10-12 minutes, watching that the asparagus does not burn.
Remove from the oven and serve with a squeeze of lemon juice and a small knob of butter.
This recipe is adapted from Jamie Oliver

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