Parcels with asparagus, mozzarella and prosciutto
16 asparagus spears, trimmed
125g mozzarella cheese, sliced
4 thin slices prosciutto
3 tbsp olive oil
Pinch of salt and black pepper
Blanch the asparagus for 2 minutes then refresh under cold water.
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 tightly enclosed.
Carefully fry the parcels for 5 minutes on each side in hot oil until the prosciutto has crisped and the mozzarella oozes.
Season with salt and pepper.
Serve as the warm hors d' ouvre.