03 May 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.
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.
