Roasted Asparagus Wrapped In Prosciutto
- 1 pound asparagus - (abt 19 stalks) trimmed
- 1 tablespoon olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- 6 paper-thin prosciutto slices - (to 8) halved lengthwise
Preheat the oven to 400 degrees.
Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.
This recipe yields 6 servings.