Wash asparagus and cut 2 cm off the ends. Cut prosciutto or bacon strips into two halves, going lengthways, you should end up with 12 strips.
Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. You can try a different wrapping method but I find this is a very quick to do it. Don’t worry if parts of the asparagus spears are not covered completely.
Heat some coconut oil in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto/bacon is brown and crispy.
For us, the festive season has everything to do with summertime & the best produce the season has to offer. That’s why we’ve flavoured up our Vanilla Cupcake premix with our summer favourite: strawberries!