Tenderstem & crispy proscuitto with a creamy shallot & caper dressing

Author, food stylist and blogger Genevieve Taylor says: 'I adore Tenderstem broccoli and use it in my kitchen year-round. It has a more delicate flavour than ordinary broccoli and the texture reminds me of succulent asparagus stems. I also love the fact that you can eat the whole thing, this day and age it feels great to keep wastage to a minimum when we're cooking. This makes a great quick and easy starter, perfect for entertaining.'

• Preparation: 5 mins
• Cooking: 5 mins
• Serves: 4

What you need:

For the dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 1 tbsp Dijon mustard
• 1 tbsp clear honey
• 1 tbsp creme fraise
• 2 shallots, very finely chopped
• 1 tbsp capers, roughly chopped
• Salt & freshly ground black pepper

For the Tenderstem:

• 400g Tenderstem
• 12 slices prosciutto
• Freshly ground black pepper

What you do:

1. Preheat the grill to hot.
2. Make the dressing by whisking all the ingredients together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
3. Plunge the Tenderstem into boiling water and blanch for 4-5 minutes until it is tender but with a little 'bite'. Drain well and divide between individual heatproof dishes, or arrange in a large baking dish.
4. Lay the slices of prosciutto over the Tenderstem, ribboning and folding it a little so it looks pretty and a little rustic. Slide under the hot grill and cook for 2-3 minutes until the prosciutto starts to turn crispy.
5. Drizzle over the dressing and eat immediately, served with warm bread to soak up the juices

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