Roast Asparagus Parcels
500 g Bundle Asparagus
250 g Proscuttio
Small Jar Anchovies
Preheat oven to 220 degrees C, gas mark 7. Wash and prepare the asparagus by snapping off any woody ends.
Take three spears of asparagus and lay an anchovy fillet between the spears. Wrap in Proscuttio and lay on a roasting dish. Repeat until all the spears have been used up.
Drizzle with olive oil and place in the oven for 8 - 10 minutes until the stems are still firm and the spears are slightly golden and crunchy.
Serve with parmesan shavings and new potatoes. The delicate anchovy fillets melt into the asparagus spears enhancing its natural flavour.