Asparagus With Prosciutto
By: Sheri Wetherell
Published: Saturday, December 19, 2009 - 11:11pm

Ingredients




1 1/4 pounds thin asparagus spears washed, dried
1 lemon juiced
Extra-virgin olive oil for drizzling
1/4 pound thinly-sliced prosciutto di Parma

Preparation

1 For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes. 2 Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil. 3 Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate. 4 This recipe yields 4 servings.