Name: Prosciutto and artichoke platter
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 340 g asparagus, trimmed; ¼ cup (60ml) extra virgin olive oil; 1 small French bread stick, sliced; 100 g thinly sliced prosciutto; 6 marinated fetta, crumbled; 6-8 small figs (390g), torn in half; 1 tablespoon baby capers; ¼ cu[ loosely packed small basil leaves; Lemon dressing; 2 tablespoons lemon juice; 2 tablespoons extra virgin olive oil; ½ teaspoon caster sugar

Ingredients

340 g asparagus, trimmed

¼ cup (60ml) extra virgin olive oil

1 small French bread stick, sliced

100 g thinly sliced prosciutto

6 marinated fetta, crumbled

6-8 small figs (390g), torn in half

1 tablespoon baby capers

¼ cu[ loosely packed small basil leaves

Lemon dressing

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

½ teaspoon caster sugar

Method

Lemon dressing

1.Combine ingredients in a screw-top jar;  shake well. Season to taste.

2.Toss asparagus with 2 teaspoons of the oil; cook on a heated barbecue (or grill or grill pan), turning, for 5 minutes or until just tender.

3.Brush bread slices with remaining oil; cook on barbecue grill plate for 1 minute each side or until lightly charred.

4.Arrange the asparagus, bread, prosciutto, artichoke, fetta and fig on  a platter; sprinkle over the capers and basil. Just before serving, drizzle with lemon dressing.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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