Preheat oven to 200°C

Combine the oil and garlic and lightly brush the asparagus with the garlic oil. Sear on a hot grill plate or barbecue for 2 minutes until just tender.

Brush the pizza base with the remaining garlic oil and sprinkle with lemon zest. Top with prosciutto, buffalo mozzarella and the grilled asparagus. Season with sea salt and freshly cracked pepper, taking care not to over-season if the prosciutto is very salty. Cook for 10 to 15 minutes until the base is crisp and the toppings are lightly browned.

Serve with a fresh rocket salad with lemon vinaigrette and a cool crisp glass of Wolf Blass Silver Label Rosé.