Finger food is quickly taking precedence over four-course meals, with smaller, shared portions proving popular among younger, socially-focused diners.


  • 12 spears asparagus (thin)

  • Eight slices prosciutto ham

  • Basil leaves

  • 100g bocconcini or buffalo mozzarella

  • Sea salt and pepper


  • 1.

    Trim the ends of the asparagus spears, cook in boiling salted water for two minutes and remove, refresh under cold water, pat dry.

  • 2.

    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.

  • 3.

    Put the spear bundles onto the four ham wraps and wrap the ham around the asparagus bundles neatly

  • 4.

    Refrigerate until needed. Remove and bake in hot oven (200°) for eight minutes on baking paper. Allow to cool slightly and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 136kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 14g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 965mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


  • You can substitute ham for bacon or other combinations of soft cheeses
  • Serve fresh as this one does not freeze well. 

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings