12 spears asparagus, woody ends removed
12 slices prosciutto
½ clove garlic, grated
½ bunch basil, roughly chopped
½ bunch parsley, roughly chopped
1 bunch chives, roughly chopped
¼ cup unsalted macadamia nuts
¾ cup extra virgin olive oil
¼ cup parmesan, grated
Salt and pepper
Lay out prosciutto and wrap each asparagus spear in a piece of prosciutto so that the tip is still shown.
Blend the herbs, cheese, olive oil, salt, pepper and macadamia nuts to make a pesto.
Grill/pan fry the asparagus until the prosciutto is crispy and the asparagus is cooked.
Serve drizzled with the pesto.