Method
Bring cream to a simmer, then slowly whisk in Parmigiano Reggiano till all melted. Remove from heat and set aside. Once cooled slightly run through a sieve into a serving jug.
Heat a grill pan and add asparagus on the grill and cook 2-3 minutes on each side, keep turning till cooked.
In another frying pan, add your frying oil and bring to medium heat. Slice 1/3 of the Prosciutto di Parma into sticks, and once oil is up to temperature, add to the pan. Turn the heat off and allow the prosciutto to cook. Once crispy, remove from the pan and place on a paper towel to drain.
Wrap each asparagus with the remaining thin Prosciutto di Parma slices, then cut the ends to tidy up the dish.
Plate up with a generous amount of Parmigiano Reggiano cream sauce, and the wrapped asparagus on top. Garnish with hazelnut, crispy prosciutto and aged balsamic vinegar.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
