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Asparagus, Broad Beans, Prosciutto and Parmesan

Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Recipes | 1 Comment


  • 16 medium asparagus spears
  • 1 cup broad beans (double podded if they are tough)
  • 4 slices prosciutto
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shaved parmesan
  • salt and freshly ground black pepper





Snap the ends off the asparagus and cook in salted boiling water for 5 minutes, add the broad beans to the pan for the last 2-3 minutes.
Grill or pan fry prosciutto until crisp and break into small pieces.
Drain the vegetables and transfer to a serveing bowl. Scatter prosciutto pieces and drizzle with olive oil. Top with parmesan and sea salt and ground pepper.
Serve with grilled chicken, lamb or beef.

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