Ingredients

• 600-750 grams asparagus spears
• 8 rashers thinly sliced prosicutto
• 8 garlic chives, optional

Dressing

• ¼ cup pinenuts
• ½ bulb garlic, roasted
• ¾ cup vinaigrette
• 2 tablespoons sliced basil
• 1 red chilli, deseeded and sliced
• salt and pepper to season

Method

1. Cut off the tough ends of the asparagus.
2. Blanch in boiling salted water for 2 minutes, then plunge into cold water. Pat dry on absorbent paper.
3. Place the asparagus spears and the prosciutto on a hot BBQ grill. Once the asparagus is slightly blackened and the prosciutto grilled, wrap one prosciutto rasher around about eight asparagus spears. Tie each bunch together with a couple of garlic chives, if wished.
4. Prepare the dressing. Cook the pinenuts in a frying pan or 180ºC oven for about 5 minutes until golden.
5. Squeeze the pulp from the garlic into a jug and add the pine nuts plus all the remaining dressing ingredients. Blend together and season with salt and pepper to taste.
6. Serve the asparagus and prosciutto with the dressing and crusty bread to accompany.