Asparagus, mozzarella and prosciutto parcels

Asparagus, mozzarella and prosciutto parcels

  • serves 4
  • A little effort

A simple but sophisticated starter or side dish, and perfect as a selection of small plates, this classic combination of fresh asparagus, creamy mozzarella and tangy prosciutto is stylish but easy and quick to make.



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


  • 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.