Name: Asparagus with tomato dressing and crisp prosciutto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 6 slices prosciutto; 1 x 250g punnet cherry tomatoes, finely chopped; 2 anchovy fillets, drained on paper towel, finely chopped; 36.40 gm olive oil; 20.00 ml white wine vinegar; Pinch of caster sugar; 3 bunches asparagus, woody ends trimmed; Olive oil, to grease; 55g (1/3 cup) toasted pine nuts

Asparagus with tomato dressing and crisp prosciutto

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Asparagus starter topped with crispy prosciutto drizzled in tangy vinegar.

Ingredients:

6 slices prosciutto
1 x 250g punnet cherry tomatoes, finely chopped
2 anchovy fillets, drained on paper towel, finely chopped
20.00 ml white wine vinegar
Pinch of caster sugar
3 bunches asparagus, woody ends trimmed
Olive oil, to grease
55g (1/3 cup) toasted pine nuts

Instructions:

Preheat the oven to 200°C. Line a baking tray with non-stick baking paper, then arrange the prosciutto on it. Bake for 5 minutes until it turns crisp. Let it cool for 5 minutes and then break it into large pieces.
Combine the tomato, anchovy, oil, vinegar, and sugar in a small bowl. Adjust seasoning with salt and pepper to taste.
Preheat a barbecue grill or chargrill on high heat. Brush the asparagus with olive oil and season with salt and pepper. Grill the asparagus, turning occasionally, for 2-3 minutes until vibrant and slightly crunchy.
Plate the asparagus, drizzle with dressing, and garnish with prosciutto and pine nuts before serving.

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