I like asparagus, and my favorite way to make it is to roast it in the oven. This is a little twist on my regular method of preparing asparagus.
- 1 lb. asparagus spears
- 4 oz. Prosciutto
- Olive Oil to drizzle
Preheat oven to 400 degrees.
Take one asparagus and hold both ends, bend spear until it snaps. The bottom end is the tough, woody end. This is the end you do not want to eat. Now you can do this with each one, or take a knife and cut the rest at the same place. I am a little particular so I snap each one, but it is up to you.
Make a bundle of asparagus spears, about an inch in diameter. Wrap a slice of prosciutto around bundle of asparagus. Repeat until all asparagus bundles have been made. You may have some prosciutto leftover. You could use that in an omelet or a salad.
Place asparagus bundles on sheet pan. Drizzle olive oil over asparagus and roast for about 8-10 minutes, or until asparagus is tender (not mushy). Serve. Eat. Enjoy.