This piece originally appeared on www.eatdrinkpaleo.com.au
Thin bacon rashers could be used instead of prosciutto in this recipe.
- 12 asparagus spears
- 6 prosciutto or bacon slices/strips
- A little coconut oil for frying
- Wash asparagus and cut 2 cm off the ends. Cut prosciutto or bacon strips into two halves, going lengthways, you should end up with 12 strips.
- Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. You can try a different wrapping method but I find this is a very quick to do it. Don’t worry if parts of the asparagus spears are not covered completely.