- 24 spear(s) thick asparagus, trimmed and peeled
- 12 slice(s) (5 ounces) thin prosciutto
- 1/2 cup(s) freshly grated parmesan cheese
- 1/4 teaspoon(s) coarsely ground black pepper
•In 5-quart Dutch oven, heat 3 quarts water to boiling over high heat. Add asparagus; cook 3 minutes to blanch. Drain; rinse with cold running water. Pat dry with paper towels.
•Preheat oven to 450 degree F. Working in batches, spread out prosciutto on cutting board; cut each slice lengthwise in half and separate slightly. Evenly sprinkle 1 teaspoon Parmesan on each prosciutto strip. Place 1 asparagus spear at end of 1 strip; wrap prosciutto in spiral along length of asparagus (don’t cover asparagus tip). Transfer to jelly-roll pan. Repeat with remaining prosciutto, Parmesan, and asparagus. Sprinkle with pepper. If not serving right away, cover and refrigerate up to 6 hours.
•Bake prosciutto-wrapped asparagus 10 minutes. Transfer to paper towels to drain. Arrange on platter and serve warm. Makes 24 appetizers.