We are smack in the middle of asparagus season now. The English season is from April to June.
I love asparagus and prefer to wait until the asparagus season, which makes it very special, to eat British asparagus but we can now buy it much of the year in the supermarkets.
You can do all sorts with asparagus like put in quiches or make asparagus soup, it can go in puff pastry and you can even make a dip out of it.
I love it just steamed and served with an oil and Balsamic vinegar dressing with shavings of a good Parmesan cheese on top. It makes the perfect starter to any meal.
It also makes great canapés for drinks roasted in the oven with Olive Oil with or without Prosciutto/Parma ham.(your choice)
My recipe here is my husband’s favourite which we have whenever we can get asparagus.
Roasted Asparagus with Prosciutto wrapped round it.
The first picture is before it is put into the oven, drizzled with Olive Oil. The second picture is how it often looks after it has cooked on the BBQ where it works very well too.
SET the oven to 180C/fan 160C/gas 4.
WRAP a slice of Prosciutto ham around each spear of asparagus and lay on a baking tray.
I often use half a slice of Prosciutto for each spear.
If the spears are very slim you can wrap 2 or 3 in one slice of ham.
DRIZZLE with Olive Oil to ensure they do not stick and for flavour.
SEASON with pepper if you like it but no salt as the ham is salty
COOK for 5-10 minutes or until the asparagus is nicely roasted and the ham is crispy. Depending on the thickness of the asparagus.
Invite me round for drinks when you make these.