Finger food is quickly taking precedence over four-course meals, with smaller, shared portions proving popular among younger, socially-focused diners.
Trim the ends of the asparagus spears, cook in boiling salted water for two minutes and remove, refresh under cold water, pat dry.
Place three spears together into four piles, place two slices of prosciutto ham on flat surface and place about 25g of sliced mozzarella onto each of the four prosciutto wraps. Place a small basil leaf on the cheese and season with salt and pepper.
Put the spear bundles onto the four ham wraps and wrap the ham around the asparagus bundles neatly
Refrigerate until needed. Remove and bake in hot oven (200°) for eight minutes on baking paper. Allow to cool slightly and serve.
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