Ingredients

  • 8 spears of asparagus
  • 6 slices prosciutto
  • 1 punnet cherry tomatoes
  • 100ml olive oil
  • 4 garlic cloves
  • salt and pepper
  • bay leaf
  • grated grana padano

Method
Firstly cut the cherry tomatoes in half, place in a saucepan with garlic and bay leaf and just cover with olive oil. Slowly cook the tomatoes until soft and the oil is a light pink colour and season. Peel the asparagus and blanch in boiling water make sure it is still crisp, cooling quickly in ice water will help. Saute the asparagus on a low heat in a little butter and olive oil – season.

Place the prosciutto on a plate heaped in the middle. Then place the asparagus on top. Drizzle the slow-cooked cherry tomatoes, including their juices, around the plate.

This dish goes beautifully with fresh pasta coated in parmesan or pesto placed on top of the asparagus then topped with a poached egg.

David Lamb

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