Ingredients & Directions
24 to 32 asparagus spears, tough ends removed
Extra virgin olive oil
Kosher salt, to taste
8 thin slices of prosciutto
Freshly grated Parmesan cheese (optional)
Toasted bread crumbs (optional)
Preheat oven to 425 degrees.
Toss the asparagus spears with olive oil to coat and sprinkle with kosher salt.
Divide asparagus into 8 bundles of 3 to 4 spears each.
Tie a piece of prosciutto around each bundle.
Place on a rimmed baking sheet.
Bake 10 Minutes or until asparagus is crisp-tender.
Sprinkle top with Parmesan cheese and/or breadcrumbs, if desired.
Prepare the asparagus but don’t bake It earlier in the day.
Cover and store at room temperature
From: Lee Clayton Roper