Possum’s Recipe Book

Asparagus Wrapped In Prosciutto With Roast Vegetables And Suffolk Mud

Serves 4-6

12 asparagus
12 pieces prosciutto
2 carrots – cut in ¼ lengthwise
4-6 onions – cut in ¼
3 peppers – yellow, red & green cut in 1/8
2 cups Suffolk Mud (see below)
Prepare vegetables and bake in oven for 20-25mins or soft.
While the vegetables are cooking prepare the asparagus.
Boil the asparagus until just cooked.
Wrap each asparagus spear in a piece of prosciutto.
Place heated oven until ready to serve.

Vinaigrette – Suffolk Mud – Salad Dressing
Olive Oil
Lemon juice,
Liquid mustard sauce
White wine vinegar
For a small jug of vinaigrette, add four tablespoons of olive oil to a mixing bowl, 
then 1 tablespoon of white wine vinegar, 
a pinch of salt and a few twists of the pepper grinder.
Then add a teaspoon of honey, 2 teaspoons of mustard sauce 
(either English or French mustard is fine depending on how hot you’d like the dressing) 
and a squeeze of lemon juice.
Just double or triple the measurements dependent upon how 
much dressing is required.
Then just whisk the mixture together in the bowl and add to a jug for the salad of
rapées carrot or avocado pear half.
Add the required amount of dressing to taste.  
Keep the leftovers in a bottle or corked jug in the fridge – delicious!
Serve together on individual plates.