Asparagus parcels with molten mozzarella and prosciutto recipe
Asparagus is rich in potassium and vitamin A, and is considered to have aphrodisiac properties. The gooey cheese in this starter make it an ideal finger food to feed to your loved one. Be careful not to overcook the asparagus: it is best done lightly to enhance the freshness of the flavour.
Ingredients:
8 asparagus spears, trimmed
75g ball mozzarella, halved
6 slices prosciutto
2 tbsp extra virgin olive oil
2 tsp red wine vinegar
small bunch of basil, shredded finely
small handful of watercress, to serve
Directions:
Bring a pan of salted water to a rolling boil and blanch the asparagus spears for two minutes. Remove, and place under cold water to stop them cooking any further.
Take two spears, place the mozzarella on top, then top with another two spears. Wrap around with 3 slices of prosciutto apiece to seal the mozzarella inside.
Heat a little olive oil in a pan and cook the parcels until the prosciutto is crisp and the cheese is oozing.
Whisk together the oil, vinegar and basil and serve the parcels on a bed of watercress with the dressing drizzled over the top.
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