Recipe on page 62
ASPARAGUS WRAPPED IN PROSCIUTTO
SERVES 4
KEEP ON TRACK per serving
FAT 27G | CARBS 2G | PROTEIN 13G
16 prosciutto slices or streaky
bacon rashers
16 thin green asparagus spears,
woody ends trimmed
30 ml (2 tbsp) olive oil, for frying
15 ml (1 tbsp) balsamic vinegar
30 ml (2 tbsp) extra-virgin
olive oil, to drizzle
50 g pine nuts or flaked almonds, toasted lightly
1. Wrap a slice of prosciutto around the length of each asparagus spear.
2. Preheat a griddle pan over high heat. Cook the asparagus, turning occasionally, for 2–3 minutes or until the asparagus is bright green and tender. Transfer to a platter.
3. Drizzle balsamic vinegar and olive oil over, and sprinkle with toasted nuts. Serve immediately.
ASPARAGUS AND GOAT’S MILK CHEESE FRITTATA
SERVES 8
KEEP ON TRACK per serving
FAT 15G | CARBS 3G | PROTEIN 12G
