Grilled Asparagus, Grissini, Prosciutto di Parma, Toasted Hazelnuts & Balsamic Dressing

Serves 4 Prep 10min Cook 5min


  • 16 asparagus each
  • 16 grissini –bread sticks
  • 16 slices of Prosciutto di Parma, thinly sliced
  • 40g toasted hazelnuts, roughly chopped
  • 40g mixed leaves
  • 30ml extra virgin olive oil
  • 10ml balsamic vinegar
  • salt & pepper


  1. Clean asparagus and boil in plenty of salted water for 3-4min. Drain and allow to cool in iced water. Drain and pat dry.
  2. In a small bowl, whisk oil and balsamic vinegar till emulsified, add seasoning.
  3. Dress asparagus with 2/3 of the dressing, the lay next to 1 piece of grissini and wrap with Prosciutto di Parma. Repeat till all asparagus are used up.
  4. Dress salad leaves with remaining dressing.
  5. Serve on a large platter with mixed leaves and Prosciutto di Parma wrapped asparagus and grissini.

Recipe created by Chef Luca Ciano. To find out more about the story of Prosciutto di Parma and why there is no substitute please read on here.