Asparagus Wrapped in Prosciutto

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  • 1 pound asparagus (about 19 stalks), trimmed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 6 to 8 paper-thin slices prosciutto, halved lengthwise
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Preheat oven to 400 degrees F.

Chop the stem ends off of  asparagus and put on a heavy baking sheet. Drizzle with olive oil, and toss with salt and pepper. Roast until the asparagus is tender, about 15 minutes. Cool completely.

Wrap each asparagus with a piece of prosciutto, exposing the stalk tips. Serve at room temperature.

Leah Beckett