Method

Lightly steam the asparagus until just tender. Refresh the asparagus in iced water to quickly stop the cooking process and this helps the asparagus retain a bright green colour. Drain and set aside.
Grill the Prosciutto until crisp. Cool and chop into strips.
Arrange asparagus spears on individual plates, or on a platter.
Drizzle the asparagus with Matchett’s The Goddess dressing.
Scatter the Parmesan and baby capers over the asparagus steams, leaving the tips exposed.
Top with the Prosciutto and serve.