Springtime up here in the Dandy Ranges is a beautiful time of year. Wattles are glowing in the bush, orchards are tossing blossom laden branches in the sunshine (well, some days we have sunshine!) and clumps of golden daffodils are providing splashes of vibrant colour!

However, my own favourite Spring delight is the local asparagus which is being harvested again….less romantic perhaps, but totally delectable.
Versatile, too, just steamed and buttered, served with pasta, omelettes or in this recipe. It combines the delicacy of the asparagus with the robust savour of 

INGREDIENTS

Light olive oil
16 asparagus spears (medium thickness of similar size for best results)
8 or 16 slices prosciutto (depending on length of slices
1/2 cup mayonnaise
coarsely ground pepper
Lemon juice
finely chopped chervil or Italian parsley

METHOD

Break off and discard woody base of asparagus. Brush or spray spears with olive oil, wrap each spear spirally with a slice or prosciutto. Press firmly to seal in place.

If using a hinged grill, arrange the asparagus on the preheated surface and cook for about 5 minutes or under a conventional grill for about 8 minutes. Remove and serve warm or cold.

Serves 8 as part a buffet spread or as appetisers. May also be served as a light entrée with a lemony mayonnaise or as finger food for dipping, using home-made or commercial mayonnaise to which a little lemon juice, pepper and chopped herbs have been added.

A white wine such as a Yarra Valley sauvignon blanc is a great accompaniment!

Ann Creber
The Good Life on 3MDR 97.1 FM