Ingredients (serves 4)
- Zest and juice of 1 lemon
- 1 tbs chopped flat-leaf parsley
- 1-2 garlic cloves (to taste), crushed
- 1/2 cup (120g) creme fraiche or sour cream
- 3 bunches thin asparagus, ends trimmed
- 2 tbs extra virgin olive oil
- 12 slices prosciutto
- Grilled bread, to serve
- Preheat a chargrill on medium-high heat. In a bowl, mix together the lemon zest and juice, parsley, garlic and creme fraiche. Toss the asparagus in oil and season with salt and pepper, then grill for 2-3 minutes, turning, until lightly charred and just tender. Serve prosciutto and asparagus on a platter with gremolata creme fraiche and grilled bread.
delicious. - May 2007, Page 82
Recipe by Valli Little
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