• 10 thin slices prosciutto
  • 2 bunches asparagus, woody ends trimmed
  • 1 tbs plain flour
  • Freshly ground black pepper
  • 1 x 250g pkt haloumi cheese, drained, cut into 2.5cm cubes
  • 1 tbs olive oil
  • 2 tbs fresh lemon juice
  • 2 tbs coarsely chopped fresh chives
  • Use a small sharp knife to cut the prosciutto lengthways into thin strips. Wrap a piece of prosciutto around each asparagus spear.
  • Place the flour on a small plate. Season with pepper. Press the haloumi in the flour mixture to evenly coat and shake off any excess.
  • Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the asparagus and cook, turning, for 2 minutes or until the prosciutto is brown and the asparagus is bright green and tender crisp. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining asparagus.
  • Add the remaining oil to the pan and heat over high heat. Add haloumi and cook, turning occasionally, for 2 minutes or until golden brown. Transfer to the serving platter. Drizzle with lemon juice and sprinkle with chives. Season with pepper and serve immediately.