Monday, 28 October 2013

Asparagus wrapped in Prosciutto before barbecuing

Sometimes you can stumble onto a recipe over a cup of tea, or a glass of wine with a neighbour.
One Friday afternoon, after a hectic working week, I was walking around our garden when our neighbour across the street asked if I needed a hand gardening.   
 I declined but suggested as his wife was still at work and my husband was having an afternoon nap that we walk around the garden together.

 
He came over, accompanied by his gorgeous sons.  
We wandered around the garden, having a chat and winding down,
as you do, on a sunny Friday afternoon.   
The boys found some strawberries to eat and we picked some fresh asparagus for him to take him. 
 
 
 
When his lovely lady of the house came home, I popped some pork chops into the oven and headed over for a chat.   
Kath was appreciative of the asparagus spears and described how they cooked them.
 

 
Firstly Kath would blanch the asparagus for one minute, then plunge into chilled water.
Then some prosciutto strips were wrapped loosely around the middle of them.
 

 
They were then sprayed with coconut oil.  You could use olive oil,
but the coconut oil flavours the prosciutto and asparagus beautifully.
 

 
Heat up your barbecue, or in my case, a teppan, or even a non stick frying pan until it is hot.
 
 
 
Cook 2 minutes, then turn over and cook another 2 minutes.
 
 
Remove and place on a warmed plate for serving.
 
By now, our drinks were finished, my husband was awake
and our pork in the oven,
was cooked to perfection.
 
What a pleasant Friday evening and I thank Kath for sharing this recipe with me.
 
Buon appetito, if you have a great asparagus recipe, please share it with me.  Merryn