Asparagus & Mint Prosciutto Wraps

1:48 am on 31 October 2009

These asparagus are imbued with a hint of caramelly smokiness. The salt hit from crisp prosciutto is wiped clean by lemon and mint, making them irresistible. You can make up the wraps a few hours before cooking as long as you keep them refrigerated but bring to room temperature before cooking.

Accompany with lemon wedges or a spicy dipping sauce.

(Serves 4)


12 plump asparagus spears
grated zest 1 lemon
2 Tbsp extra virgin olive oil
sea salt and freshly ground black pepper
100g thinly sliced prosciutto or equivalent amount of shaved ham
48 fresh mint leaves
lemon wedges to accompany or a spicy dipping sauce of your choice


Snap off the woody ends from the asparagus spears or trim them with a knife. Wash asparagus under running water; soak if gritty.

In a large shallow dish mix together lemon zest and oil with a few pinches of salt and plenty of black pepper. Add asparagus spears and roll them around in the dish to coat with dressing.

Wrap each spear in half a slice of prosciutto or ham, enclosing four mint leaves with each spear.

Cook asparagus wraps over a medium heat on an oiled barbecue hot plate, turning often, until they turn a rich golden brown (about 10 minutes). Serve hot.

Or cook them in a sandwich maker.

From Afternoons with Jesse Mulligan

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