Asparagus, Prosciutto & Blue Cheese with Shallot Vinaigrette

To prepare the asparagus for grilling remove the bottom part of each spear cutting off the bottom quater or by breaking it at the snap point, this is the point where the asparagus will snap when bent. Wrap each spear in a slice of prosciutto, If using two small spears place together then wrap starting at the top then overlapping at the bottom.

Polonaise is simply breadcurmbs which are roasted with butter. For this blue cheese polonaise, rub butter, blue cheese and bread crumbs together with your fingers in a bowl. Make sure it is very well incorporated. Place a sheet of baking paper on an oven tray then evenly cover with mixture and roast until brown in a preheated oven at 175°. This will take about 15 miunute.

To make the vinaigrette, finely dice the shallots and combine with other ingredients in a jar and shake well. This will keep unrefrigerated for several weeks.

Grill the prosciutto wrapped asparagus on a char plate, BBQ or fry pan. Serve the asparagus on a plate, sprinkle with the blue cheese polonaise then drizzle a little of the vinaigrette over the top. Enjoy.

Ingredients
Asparagus (1 or 2 spears per person, depending on size)
Thinly sliced prosciutto (1 slice per portion)

Blue Cheese Polonaise
½ cup bread crumbs
50g unsalted butter
50g Blue Cheese (Gorgonzola, Roquefort etc..)

Shallot Vinaigrette
4 Shallots (Finely Diced)
¼ cup red wine vinegar
Fresh bay leaves
Cracked black pepper