Prosciutto and asparagus skewers

Prosciutto and asparagus skewers

From
Izakaya
Makes
8
Photographer
Chris Chen

Glaze

Ingredients

Quantity Ingredient
1 tablespoon japanese soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon caster sugar
1 small garlic clove, finely chopped
8 asparagus spears, woody ends trimmed
4 thin slices prosciutto, cut in half widthways
8 bamboo skewers, soaked in water for 30 minutes
toasted sesame seeds, optional, to garnish

Method

  1. To make the glaze, combine all the ingredients in a small bowl.
  2. Bring a deep frying pan of water to a simmer. Add the asparagus and cook for 3 minutes, or until just tender. Rinse well under cold running water. Cut each spear into four lengths.
  3. Wrap a piece of prosciutto around four asparagus lengths. Thread onto a skewer. Repeat with the remaining prosciutto and asparagus.
  4. Preheat a griller to high. Put the skewers on a baking tray and brush with the glaze. Grill, brushing occasionally with the glaze, for 3–4 minutes, or until crisp.
  5. Serve sprinkled with the sesame seeds, if desired.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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