16 baby Dutch carrots, trimmed, scrubbed
3 tsp wholegrain mustard
4 thinly sliced prosciutto, halved lengthways
16 asparagus spears, woody ends trimmed
3 tsp balsamic vinegar
1 tsp extra virgin olive oil
1 tsp freshly squeezed lemon juice
- Preheat oven to 200°C (fanforced). Line a large baking tray with baking paper.
- Put the carrots in a shallow, microwave-safe dish. Add 60ml (¼ cup) water. Cover and cook on High/ 100% for 2-3 minutes. Drain and rinse under cold water. Pat dry with paper towel.
- Spread a little mustard over each strip of prosciutto. Wrap 2 carrots and 2 asparagus spears in a strip of prosciutto. Place on the lined baking tray. Repeat with remaining carrots, asparagus and prosciutto, making 8 bunches in total.
- Roast the vegetables for 10 minutes, or until asparagus is tender. Whisk together the vinegar, oil, lemon juice and pepper. Place vegetable parcels on a platter. Drizzle dressing over the vegetables. Serve.