Prosciutto wrapped asparagus with horseradish sour cream
Method
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Put half the asparagus in a large pot of lightly salted, rapidly boiling water. When it comes back to the boil, remove and plunge the asparagus into iced water. Allow to cool and then drain well on kitchen paper towels. Repeat the process.
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Wrap 3 spears in 1 prosciutto slice at a time and arrange them on a large plate.
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Mix together the sour cream and horseradish. Then sprinkle over the asparagus and scatter with chives.
Ingredients
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3 bunches large asparagus, peeled
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table salt
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12-16 slices prosciutto
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3 heaped tbsp sour cream
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1 heaped tbsp horseradish cream
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2 tbsp snipped chives
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