Shelly's Recipe

ROASTED PROSCIUTTO-WRAPPED ASPARAGUS

Category: Hot

2 lbs asparagus, about 40 spears
1 lb thinly sliced prosciutto, sliced in half lengthwise
Olive oil
Salt and freshly ground black pepper, to taste
Garnish: lemon wedges or zest

Preheat oven to 400. Blanch asparagus by plunging into a large pot of boiling water about 3 minutes until crisp tender (if desired, add a pinch of salt and baking soda to the water to help the asparagus keep its bright-green color). Stop cooking by transferring the asparagus into a bowl of ice water. Drain and let dry.

Wrap each asparagus spear diagonally with a strip of prosciutto. Use the odd pieces and fat to wrap and secure (they will crisp and melt in the oven). Place on a baking sheet drizzled with olive oil. Season with salt and pepper and bake until golden and sizzling, about 15 minutes. Serve immediately, garnished with lemon wedges or zest.