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.