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Ingredients

  • 16 spears asparagus, trimmed
  • 125g ball mozzarella, sliced into 4
  • 8-12 slices prosciutto
  • olive oil
  • 1 tbsp red wine vinegar
  • a small bunch basil, finely shredded
  • to serve salad leaves

Method

  • STEP 1

    Blanch the asparagus for 2 minutes then refresh under cold water. Cut each mozzarella slice in half and sit both pieces on top of 2 spears of asparagus. Top with 2 more spears then wrap the asparagus in prosciutto so the mozzarella is enclosed (you will need 2 or 3 strips). Heat a little olive oil in a pan, then carefully fry the parcels until the prosciutto has crisped and the mozzarella oozes.

  • STEP 2

    Whisk together 3 tbsp olive oil and the vinegar and add the basil. Serve each parcel with salad leaves and a little dressing drizzled over.

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