Asparagus with Mozzarella and Proscuitto
16 asparagus spears
125g ball buffalo mozzarella, sliced into quarters
8-12 slices proscuitto
2 tbsp olive oil
1 tsp lemon juice
Handful fresh basil leaves
Snap the woody ends from the asparagus and blanch in boiling water for two minutes. Refresh immediately in cold water.
Cut each mozzarella quarter in half and lie slices lengthways on top of two asparagus spears. Place two more spears on top, then wrap the bundle in 2-3 slices of proscuitto so the mozzarella is enclosed.
Heat a little olive oil in a pan, then carefully fry the parcels until the proscuitto is crisp and the mozzarella has melted.
Whisk together the olive oil and lemon juice and add torn basil leaves. Drizzle the dressing over the asparagus parcels and serve.