BBQ Challenge - Donna Lynch
Whether it’s an outdoor family get together in the backyard, your local park or campsite, the BIG BUGG BBQ from Beefeater really makes whipping up a meal, a dream. The Breeze’ Donna Lynch loves entertaining and she does it with style. Team up her fabulous Prosciutto Wrapped Asparagus with a gorgeous glass of Australian pinot grigio and you have a fantastic starter to any summer get together.
Check out how to make Donna Lynch’s Prosciutto wrapped Asparagus here.
All summer, the Breeze is giving you the chance to win a black, Big BUGG Beafeater Barbeque valued at $799 to take home and whip up your own aussie recipes or recreate ours. To enter, just fill in the form below. Our winner will be announced on the Moyd Kay breakfast show on Friday, 9th of February 2018
Here’s the recipe;
Asparagus wrapped in Prosciutto
2 bunches of asparagus
8 slices of prosciutto
1. Break off woody ends of asparagus and lightly shave with peeler
2. Wrap with strips of prosciutto, drizzle with olive and place on light to medium heat BBQ grill turning frequently (do not over cook, prosciutto to be just browning)
3. Place on serving plate with wedges of lemon as an option, lightly drizzled with balsamic and olive oil. Nice with a chilled bottle of pinot grigio.
Recipe Credit: Donna Lynch