Roasted Asparagus Wrapped in Prosciutto
(photo from bing images)
- 1/2 lb.
- asparagus, about 9-10 stalks
- 2 tsp.
- olive oil
- salt and pepper
- paper-thin slices prosciutto, halved lengthwise
- more pepper
Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with a little salt and coarse pepper, and toss. (*Go easy on the salt or omit it altogether if your prosciutto is exceptionally salty.) Roast until the asparagus is crisp-tender, about 10-12 minutes.
Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips placing back onto cookie sheet. Bake 3-5 minutes longer. Place on serving platter and sprinkle lightly with more pepper.