INGREDIENTS
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24 medium asparagus spears, snapped
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8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
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1 large garlic clove
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1/3 cup balsamic vinegar
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2 tablespoons Dijon mustard
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1/4 teaspoon each Kosher salt and black pepper
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1/2 cup extra-virgin olive oil, plus extra for drizzling