Hostess With The Mostess

Asparagus & Mint Prosciutto Wraps


12 plump asparagus spears

2 Tbsp extra-virgin olive oil

sea salt an freshly ground black pepper

4 ounces (about 100g) thinly sliced prosciutto or equivalent amount of shaved ham

48 mint leaves

lemon wedges to accompany or a spicy dipping sauce of your choice


Snap off the woody ends from the asparagus spears or trim them with a knife.  Wash asparagus under running water; soak if gritty.

In a large shallow dish mix together lemon zest and oil with a few pinches of salt and plenty of black pepper.  Add spears and roll them around in the dish to coat.

Wrap each spear in a slice of prosciutto or ham, enclosing for mint leaves with each spear. 

Cook asparagus wraps over medium heat on an oiled barbecue hot plate (cast-iron griddle), turning often, until they turn a rich golden brown (about 10 minutes). Serve hot.