Asparagus bunchs with prosciutto

Ingredients :

  • 1 bunch of asparagus (about 1 lb.)
  • ¼ cup Yellow or red tomato diced
  • 2 tbsp. olive oil
  • 4 c. red wine vinegar
  • 1 garlic clove, finely chopped
  • ¼ c. salt
  • ¼ c. ground black pepper
  • ¼ c. dried basil
  • 4 slices of prosciutto

Preparation :

  1. Dip the asparagus in a pan of boiling salted water and cook for 30 seconds.
  2. Rinse under cold water, drain and reserve.
  3. In a bowl, combine tomato, oil, vinegar, garlic, salt, pepper and basil.
  4. Book. Surround about a quarter of the reserved asparagus in a slice of prosciutto.
  5. Put the bundles of asparagus on an oiled baking sheet, the cut side of the prosciutto underneath.
  6. Bake under the preheated oven grill, about 6 inches from the heat source, for about 6 minutes or until the prosciutto is crisp (turn once during cooking).
  7. Garnish the asparagus bundles with the reserved tomato mixture.
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