Asparagus spears, prosciutto and melon

Added on 16 May 2014


12 spears large asparagus
12 slices prosciutto
1 ripe canteloupe melon


Break the asparagus ends off so you are left with the sweet green spears and tops. Lightly steam until cooked through yet still firm. Wrap in a slice of prosciutto and serve with sliced melon.


This recipe has been provided by Penny Ericson whose new book Meats, Eats, Drinks and Leaves (around Hampshire & the Isle of Wight) will be released in July.

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