1. Preheat oven to 200°C. Trim about 2cm from the end of the asparagus. Wrap a prosciutto slice around each asparagus stalk, then arrange the prosciutto-wrapped asparagus in an ovenproof dish.
2. Process bread in a food processor until breadcrumbs form. Transfer to a bowl. Add butter to breadcrumbs and toss until well combined. Add hazelnut and cheese to the breadcrumb mixture and toss to combine. Sprinkle breadcrumb mixture across the middle of asparagus. Bake for 10 minutes or until crumbs are golden.
- You can prepare this recipe several hours before baking. Cover with plastic wrap and store in the fridge.
- The number of slices of prosciutto you need will vary for this recipe, as will the size of your bunch of asparagus. Use the amount specified in the recipe as a guide only. Paper-thin slices of prosciutto are best. If they are a bit thicker, cut each slice in half lengthways before using. In this case, you will need only half the number of slices.
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