Salty, caramelly, juicy and minty, what more could you want? Oh, a little hint of smoke. Yep, fire up the barbie and gets these sizzling.
12 plump spears of asparagus Grated zest 1 lemon 2 Tbsp extra virgin olive oil sea salt and freshly ground black pepper 100g thinly sliced prosciutto (12 slices), or same amount of shaved ham 48 fresh mint leaves Lemon wedges to accompany or a spicy dipping sauce of your choice
1 Snap off the woody ends of the asparagus or trim them with a knife. Wash asparagus under running water; soak if gritty.
2 Mix lemon zest and oil in a large shallow dish with a few pinches of salt and plenty of black pepper. Add asparagus spears and roll them around the dish to coat with dressing.
3 Wrap each spear of asparagus in half a slice of prosciutto or ham, enclosing four mint leaves with each asparagus spear.
4 Cook asparagus wraps on a barbecue hot plate, turning often, until a good golden brown (about 10 minutes). Serve hot.
Photography Aaron McLean http://www.aaronmclean.com
Recipe from Sizzle Sensational Barbecue Food by Julie Biuso, photography by Aaron McLean, published by New Holland