Asparagus, mozzarella and prosciutto on baguette

Ingredients for 1 servings:

• 500 g asparagus, green
• 1 baguette(s)
• 3 balls of mozzarella
• 12 slice(s) ham (prosciutto), thinly sliced
• Olive oil, for brushing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

fine snacks

Cut off enough of the asparagus tips to fit on a slice of baguette. Use the rest for something else. Heat water in a pot and briefly blanch the asparagus tips. Remove the asparagus with a slotted spoon and place them in a sieve in ice water. Preheat the oven to 180°C and line a baking tray with baking paper. Drain the asparagus on a few layers of kitchen paper. Now cut the baguette into slices about 3cm thick and brush each with a little olive oil. Cut the mozzarella into not-too-thin slices and place one slice on each baguette. Depending on the thickness of the asparagus, place one or two pieces on top of the mozzarella. Halve the prosciutto lengthwise and wrap a strip around each baguette slice. It should be wrapped in the middle, with the asparagus tip and end still visible. Then place the asparagus on the baking tray. Brush the top of the ham with a little olive oil and place the tray in the oven for about 3-4 minutes. The bacon shouldn’t be crispy brown, and the mozzarella should be soft and warm. Remove from the oven, arrange on a platter, and serve warm immediately; they taste best that way. The above are just approximate suggestions; sometimes I get a ham that I don’t have to share. You’ll always need a slice of baguette, a slice of mozzarella, one or two asparagus tips, and a strip of prosciutto. These make a nice appetizer with a glass of wine, and they also look great on any buffet.