Filo-Wrapped Asparagus & Prosciutto

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Preparation info

    • Difficulty

      Easy

Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

Seventeenth-century artist and food-writer Giacomo Castelvetro, whose beautiful and extraordinary fruit and vegetable paintings would not look remotely anachronistic in the glossiest contemporary food magazine, was appalled on visiting this country in 1614 to find that asparagus was both expensive and a rarity in London’s markets. If he time-travelled to see us today he would be a little comforted by its year-round availability, thanks to the miracle of jumbo-jet supply, but might still won

Ingredients

Method