Asparagus, provolone cheese and mint skewers

With asparagus season in full swing, this colourful tasty dish from northern Sicily makes a delectable addition to your summer menu.

Serves 4

INGREDIENTS

• 24 even lengths of asparagus, 
trimmed to 7.5 cm / 3 inch lengths

• 400 g / 14 oz provolone cheese (use provolone affumicato if you like the smoked flavour)

• 6 tablespoons olive oil

• Good-quality extra virgin olive oil, 
for drizzling

• A generous handful of fresh mint leaves

• Grated zest and freshly squeezed juice of 2 unwaxed lemons

• Sea salt and freshly ground black pepper

Recipe extracted from Cucina Siciliana, fresh and vibrant recipes from a unique Mediterranean island

By Ursula Ferrigno
Publisher: Ryland, Peters & Small Ltd

METHOD

1. Blanch the asparagus in boiling water for 1 minute, then refresh in cold water.

2. Cut the provolone cheese lengthways into at least 12 pieces, about the same size as the asparagus.

3. Thread the asparagus and cheese onto wooden skewers. I usually skewer 2 asparagus pieces for each piece of cheese, so that every skewer contains 3 pieces of cheese and 6 asparagus lengths.

4. Heat a grill/broiler pan and brush olive oil over the skewers. Chargrill, turning once, until the cheese is golden.

5. Place on a platter and anoint with good-quality oil, mint leaves, lemon juice, zest, salt and pepper.