Been promising to tell you about my asparagus, so stop asking here it is.  And yes I cooked it myself.  I am relatively new to the kitchen so the recipe is written for blokes new to the kitchen as well.  I got inspired by the ingredients I saw at my local market when I was living in Rome last year.  Tough life yes, but that is another story.

You need:
  • 8 thin slices prosciutto
  • 40 asparagus spears (about 2-3 bunches)
  • generous handful of shaved Parmigiano Reggiano, (get a block and shave it yourself)
  • 2 lemons
  • butter
  • non stick frypan
  • small splash of olive oil
  • salt and pepper
  • paper towel.



I prep it all first as it cooks quick.  Snap asparagus spears to remove woody end.  Wash and dry.  Slice lemons in half.  If you are feeling weak, use a juicer to juice the lemons, otherwise, just squeeze em.  Find a knob of butter.  Shave the parmigano reggiano cheese into postage stamp sized bits.  Don’t let the crowd (aka my son) in the kitchen amazed at you actually doing something in the kitchen steal bits of parmigano; you will run short.


Heat pan to high heat.  Add olive oil.  Fry prosciutto slice by slice.  They shrink and turn into chips!  Remove to paper towel, allow to cool and don’t break them. Add butter to pan on medium heat.  Add asparagus spears and season.  Add lemon juice to make lemon sauce.  Sauté for just a couple of minutes, no more.  Remove from heat and serve.
  • large white plate
  • arrange spears in neat lines.  Iimpossible to do in Rome as no one has tongs!)
  • small parmesan stack
  • prosciutto chip
  • small parmesan stack
  • another prosciutto chip
  • drizzle stack with lemon butter sauce, put some around the perimeter of each plate.
  • finish with  a round of cracked pepper.