Recipes

• 2 bunches fresh asparagus spears
  
• 30g butter
  
• ¼ cup water
  
• 8 thin slices prosciutto or smoked ham
  
• 120g King Island Dairy Endeavour Blue or Tasmanian Heritage Deep Blue cheese
  
• Freshly ground black pepper, for serving
  
• Fresh crusty bread, for serving
  

Trim the woody ends off the asparagus and, using a vegetable peeler, lightly peelthe bottom third of each stalk. Melt butter in a frypan, add asparagus and tossuntil well- coated. Add water and steam asparagus for 2-3 minutes, shaking panoccasionally, until tender. Remove asparagus, divide into four and wrap eachbundle in two slices of prosciutto. Place onto individual serving plates,drizzle with olive oil and sprinkle with crumbled blue cheese and pepper. Servewith crusty bread as an entrée.