Ingredients
- 2 bunches of thin Asparagus Spears
- ½ lb. Prosciutto thinly sliced
- shaved Parmesan cheese
- 3 tbsp EVOO
- salt and pepper to taste
Directions
Bring salted water in large heavy pot to a boil.
Par boil asparagus spears for 3 minutes until bright green. Remove and place into a chilled bowl of ice water to stop cooking. Drain and let dry a bit.
Toss with EVOO and sprinkle with salt and pepper.
Wrap 5 or 6 spears with prochutto slices and place onto a lightly greased cookie sheet.
Broil for 5 to 6 minutes until lightly browned.
Arrange on a platter and serve with shaved Parmesan cheese.