There were loads of beautiful bunches of asparagus at market this morning. I bought a bunch from a stallholder I’ve not purchased from before. They were quite fat stalks, so they seemed destined to be split down the middle and chargrilled. The idea for this dish started to form when I was admiring the prosciutto on display at Balzanelli Smallgoods and lovely bunches of watercress. What a great dish it was too! It is perfectly balanced and beautifully fresh. The lemon oil and fresh lemon juice finish it off brilliantly.
|1||small bunch||fresh asparagus|
|1||teaspoon||lemon infused olive oil|
Break the asparagus, discarding any woody ends. Slice the asparagus stalks lengthways and rub with olive oil. Make your chargrill hot and grill the asparagus till grill marks appear slightly blackened and the asparagus is just tender.
Tear the bocconcini into smaller pieces. Tear the prosciutto into smaller pieces and roll into rosettes. Arrange the bocconcini, prosciutto, asparagus and watercress on a serving plate and drizzle with the lemon juice and lemon infused olive oil. Serve immediately.