Asparagus and Prosciutto: Two Methods
Rinse asparagus thoroughly. Cut off thicker ends, and cut into 2 – 3” pieces. Wrap in narrow pieces of prosciutto. Hold together with a toothpick. Sprinkle a tiny bit of water in a frying pan and heat to medium. Set “rolls” in frying pan, spaced out. Do not over cook. When just beginning to turn light green, remove lid, increase heat and crisp up the prosciutto.
Preheat oven to 375.
Cut off the bottoms of the asparagus (approx half an inch) wash and dry them well. On a baking tray lined with parchment, lay down as many spears as you plan on serving. Do not crowd the spears. Wrap one prosciutto slice around the bottom of the spear and on an angle, continue to wrap the slice around the spear. Use two slices to cover the entire spear, OR simply wrap one slice around near the middle. When all asparagus is wrapped, place on a baking tray and bake for 5 to 8 minutes or until the prosciutto is crispy. Remove from the oven and let cool slightly.