1 lb Asparagus (young, pencil thin)
Prosciutto to wrap the asparagus, cut very thin
Olive oil

1 lb Asparagus (young, pencil thin)

Wash asparagus, snap the root end off. To do this hold both ends in your hands and bend until it snaps. You can do a few like this then line up your others and cut to this length. It will only snap where the tough part ends.

Take a piece of prosciutto and cut lengthwise.

Wrap asparagus with prosciutto, lay in foil lined baking sheet or jelly-roll pan. Drizzle with olive oil and roast close (6” – 8”) to heat but keeping an eye on them so they won’t burn. The prosciutto should crisp up and the asparagus will probably turn brown on the ends.

May sprinkle with parmesan cheese either before or after cooking. I prefer fresh Parmigiano-Reggiano because it’s the real thing, not the stuff in the shaker jar, yuk, well it’s OK on pizza.

May 27, 2006