I don’t know about you but when the heat kicks in I find it very hard to eat alot for dinner. So it’s little meals like this that keep me going through those sweltering evenings. And on top of being light and tasty, this dish is also quick which makes it perfect for people on the go – or people like me who are park-bound till the bitter end of almost every day.
The roasting process brings out the full flavours of the tomato and asparagus, whilst the proscuitto lends a nice salty touch to the light seasoning of olive oil and freshly ground black pepper. It is simplistic in taste, as it is in process - with a wonderfully flavourful result.
And guess what? aside from all of that, this dish is rich in vitamins and antioxidants (ie. healthy) - what more can I say!
12 stalks asparagus, trimmed
12 paper-thin slices prosciutto
6 Campari tomatoes, sliced in half
2 tablespoons olive oil
Freshly ground black pepper
Preheat the oven to 200c/400f. Line a baking pan with foil and brush with a tablespoon of the olive oil.
Trim the fibrous ends off each asparagus and wash carefully to remove any dirt particles that may be lodged in the tips, leave to dry on a paper towel. When dry, wrap each asparagus stalk tightly in a slice of proscuitto ensuring the tips are exposed. Place in the baking pan with the cut tomatoes scattered around and drizzle with the remaining olive oil and freshly ground black pepper. Roast until the asparagus is tender, about 15 – 20 minutes.
Arrange on a platter and serve.
Notes: I often serve this scattered with shavings of parmesan or crumbs of goats cheese and then a few chopped herbs, like flat leaf parsley.