Asparagus with crispy prosciutto, chilli breadcrumbs and mint

Asparagus with crispy prosciutto, chilli breadcrumbs and mint

CHRIS BARTLETT #eatsouth

This has to be one of my favourite asparagus recipes. It’s part of a massive collection of cut-outs I have. Originally it came from the 2015 Sainsbury’s Magazine. It’s so old it’s not online any more though! Anyway, it’s delicious and the recipe is here.

Asparagus with crispy prosciutto, chilli breadcrumbs and mint

INGREDIENTS

  • 750g asparagus
  • 1 small lemon
  • Extra-virgin olive oil
  • 70g prosciutto, chopped
  • 1 red chilli, de-seeded and finely chopped
  • 3 tbs panko breadcrumbs
  • 1 tbs chopped fresh mint

Serves: 4 to 6

METHOD

Preheat the grill to high.

Blanch asparagus in boiling salted water in a deep frying-pan for a few minutes until just tender, drain and pat dry.

Arrange the spears in a shallow baking dish, top with half a slice lemon and the juice from the other half along with a good glug of oil.

Heat 1 tbs oil in the pan. When sizzling, add the prosciutto, chilli, breadcrumbs, and mint.

Fry until the crumbs are lightly golden spoon over the asparagus.

Grill for a few minutes, scatter with a few mint leaves and finish with a drizzle of olive oil.

eatsouth_logo-02