Ingredients
1lbasparagus,preferably thick spears
3½ozprosciutto,sliced
2tbspolive oil
ground black pepper
lemon zest,optional
parmesan cheese,freshly grated, optional
Preparation
Heat the oven to 400 degrees F.
Line a large sheet pan with parchment paper and set aside.
Rinse and pat dry the asparagus.
Snap off the tough ends of the asparagus.
Set the asparagus spears aside. (Reserve the snapped ends for another meal, if desired.)
Cut prosciutto slices in half down their length.
Wrap each spear of asparagus with 1 strip of sliced prosciutto.
Tug the prosciutto a little while wrapping it around the asparagus to give it tension, to ensure that the prosciutto wraps around the asparagus tightly.
Lay the wrapped asparagus spears on the lined sheet pan.
Drizzle the asparagus with 1 to 2 tablespoons of olive oil.
Sprinkle a pinch of black pepper on top.
Bake the asparagus for 8 to 10 minutes.
When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges.
Transfer the asparagus to a serving platter.
Top with lemon zest and freshly grated parmesan cheese, if using.
Serve immediately while hot.
