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Home > Recipes > Asparagus with prosciutto and parmesan

Asparagus with prosciutto and parmesan
( SERVES 6 )

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Asparagus with prosciutto and parmesan

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This is a great first dish to serve when asparagus season starts; it makes a simple light lunch. To make it with variations, pile the asparagus onto some crispy fried squares of polenta, top with a soft-poached egg and then a drizzle of truffle oil instead of extra virgin olive oil. A piece of grilled crusty baguette can be substituted for the polenta.

Ingredients

2 Tbsp Unsalted butter, softened
30 Asparagus, plump spears, peeled
18 slices Prosciutto
120 g Parmesan cheese
5 Tbsp Extra virgin olive oil
1 to taste Salt and freshly ground black pepper

Directions

  1. Bring a large pot of salted water to a rolling boil, add the asparagus and cook for 3-4 minutes.
  2. Remove the hot asparagus to a large bowl with the butter and toss the asparagus around until it is well coated.
  3. Place the asparagus on a serving platter and pile the prosciutto loosely on top.
  4. Use a vegetable peeler to make thin shavings of parmesan cheese.
  5. Sprinkle these on top and drizzle with oil. Sprinkle lightly with sea salt and pepper.
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https://www.eatwell.co.nz/recipe/7548/Asparagus-with-prosciutto-and-parmesan/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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