Asparagus spears wrapped in Parma ham and grilled until crispy are super quick and simple but can make an impressive looking side dish.
Eat them with eggs for breakfast or lunch (recipe coming soon) or as a side dish or part of a big selection of salads and antipasti.
Grilled asparagus wrapped in crispy prosciutto with sage and Parmesan
4-6 as a side dish
460g asparagus (about 24 spears)
200g Parma ham (about half a slice for each spear)
Handful of fresh sage leaves
Parmesan cheese, to serve
Cracked black pepper
Line two baking trays with greaseproof paper.
Snap the bottom of the asparagus off and discard the stalks.
Lay the spears out on a baking tray, drizzle with olive oil and season with salt (you don’t need much as the ham is salty). Toss so that the asparagus is well coated in oil.
Take a slice of Parma ham and slice it in half lengthways. Starting from the top, wrap the ham around a spear of asparagus, trying to do it reasonably tightly, until you reach the bottom. I found that starting to wrap with the stickier, fattier part of the ham (usually the top of the slice) makes it easier to roll, though of course it will vary according to the ham you have bought. Lay each piece onto your prepared baking tray and continue until all of your asparagus is nicely wrapped in ham and ready to go in the oven.
Toss a good handful of sage with a little bit of oil and set aside.
Put your grill on the highest setting and pop the asparagus in for about 3 minutes (keeping an eye on them as you don’t want anything to burn). Take them out and use tongs to turn each spear over. Scatter the sage over the asparagus and put back under the grill for another 2-3 minutes until the asparagus is cooked and the prosciutto and sage are crispy.
Serve with shavings of Parmesan and plenty of cracked black pepper.