This is a favourite appetizer in our family at this time of year and it's easy to prepare. WARNING: You might need to make two pans! Recipe by Ann McGregor
- 1lb asparagus - thick spears are the best
- 3 - 3 1/2 ounces of sliced prosciutto
- 1 - 2 tablespoons of olive oil
- Freshly ground black pepper
- Parmesan cheese, freshly grated (optional)
- Preheat the oven to 400F. Line a large baking pan with with parchment paper and set aside.
- Rinse & pat dry the asparagus. If ends are tough, break them off. Set aside.
- Cut the prosciutto slices in half down their length. Wrap each spear of asparagus with one slice of prosciutto. Tug the prosciutto a little as you wrap it to give it tension. This helps to ensure the prosciutto is wrapped around the asparagus tightly.
- Lay the wrapped asparagus spears neatly on the lined sheet pan.
- Bake the asparagus for 8-10 minutes. When done, the asparagus will be bright green and easily pierced with a fork and the prosciutto will be crisped around the edges.
- Transfer to a beautiful serving platter. Top with freshly grated parmesan. Serve while hot. Yum!