Asparagus, mozzarella & prosciutto parcels

Fagots d’asperges, mozzarella et jambon cru

Ready in 15 min

Serves 4-6 portions

Created By: Hamish Christall


  • 16 asparagus spears, trimmed
  • 125g ball mozzarella, sliced into 4
  • 8-12 slices prosciutto
  • 3 tbsp. olive oil
  • 2 tbsp. Gingras XO Raspberry Apple Cider Vinegar
  • Small bunch basil, finely shredded
  • Salad leaves to serve


  1. Blanch the asparagus in boiling water for 2 minutes
  2. Cut each mozzarella slice in half and sit both pieces on top of 2 spears of asparagus. Top with 2 more spears then wrap the asparagus in prosciutto so the mozzarella is enclosed (you will need 2 or 3 strips).
  3. Heat a little olive oil in a pan, then carefully fry the parcels until the prosciutto has crisped and the mozzarella oozes.
  4. Whisk together the olive oil and vinegar and add the basil.
  5. Serve each parcel with salad leaves and a little dressing drizzled over.