Events and Celebrations

  • 24 asparagus spears, trimmed
  • 4 slices of prosciutto
  • 2 Spanish piquillo peppers, drained and sliced
  • 4 thyme sprigs
  • 4 anchovy fillets in oil, drained
  • salt and black pepper
  • Aïoli (see page 122), to serve

Blanch the asparagus spears in lightly salted boiling water for 2 minutes. Drain well and refresh under cold water. Pat dry.

Lay a slice of prosciutto flat on a board and top with 3 asparagus spears, a slice of pepper, a thyme sprig, an anchovy fillet and 3 more asparagus spears. Roll up into a parcel and secure with cooking string. Repeat to make 4 parcels.

Cook on a medium barbecue for 6—8 minutes, turning frequently, until evenly charred and tender. Serve the parcels with aïoli.

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