Ingredients
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1 pound fresh asparagus, about 24 medium thick spears
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olive oil spray
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12 sliced prosciutto
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¼ tsp ground black pepper
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2 TBLS grated parmesan cheese, or parmesan shavings (optional)
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1 TBLS parsley, chopped for serving (optional)
Sharon's Hint: Buy the prosciutto with separation papers to ease prep.
Directions
Step 1.
Preheat oven to 425 F and line a large sheet pan with foil + cooling rack for easy cleanup.
Step 2.
Next, trim the tough ends of the asparagus and lightly coat the spears with olive oil using a cooking spray. Cut the prosciutto strips in half lengthwise with a sharp knife, then tightly wrap each half prosciutto slice around the center of the asparagus spear.
Step 3.
Lay the wrapped spears on the prepared wire rack in a single layer. Give them a light spritz of oil and a dash of black pepper for added flavor. Bake the asparagus until it reaches the perfect balance of tender-crisp texture, which should take approximately 8 to 10 minutes.
Step 4.
Transfer the prosciutto-wrapped asparagus to a serving platter. Enjoy with grated parmesan and fresh parsley (optional).
