by Ann Creber
Springtime up here in the Dandy Ranges is a beautiful time of year. Wattles are glowing in the bush, orchards are tossing blossom laden branches in the sunshine (well, some days we have sunshine!) and clumps of golden daffodils are providing splashes of vibrant colour!
However, my own favourite Spring delight is the local asparagus which is being harvested again....less romantic perhaps, but totally delectable. Versatile, too, just steamed and buttered, served with pasta, omelettes or in this recipe. It combines the delicacy of the asparagus with the robust savour of prosciutto and is perfect finger food for entertaining.
Serves 8 as part a buffet spread or as appetisers. May also be served as a light entrée with a lemony mayonnaise or as finger food for dipping, using home-made or commercial mayonnaise to which a little lemon juice, pepper and chopped herbs have been added.
A white wine from the Yarra Valley is a great accompaniment!
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