Prosciutto-Wrapped Asparagus

Cooking Instructions

Have a large bowl of ice water ready.

Bring a 4- to 6-quart pot of water to a boil over high heat. Add asparagus and cook 5 minutes or until crisp-tender. Drain and immediately immerse in the bowl of ice water to halt cooking and to cool. Remove asparagus; pat dry with paper towels.

Cut each slice of prosciutto lengthwise into 3 strips. Starting at stem end and ending near tip, wrap 1 strip prosciutto around each asparagus spear, gently pressing prosciutto so it sticks.

To serve: Arrange on a serving platter and sprinkle with pepper to taste.

Planning Tip: This dish can be prepared up to 6 hours ahead, covered with a damp paper towel and refrigerated. 2 bunches asparagus (about 36 spears total), tough stems broken off.

NOTE: To remove the woody bottom of asparagus, hold spear near bottom with both hands. Bend the aspargus and it will snap and break naturally at the point where the stem gets tough.