This is so easy, I hate to even call it a recipe. There is nothing original about it, but it is a great appetizer to pull out of your hat on short notice or when you want to wow without a time investment.
- 1 bundle asparagus, ends snapped off
- Olive oil
- ⅛ - ¼ pound proscuitto
- A squeeze of lemon
- 1Heat the oven to 425 degrees. Snap off the ends of the asparagus. Place on a baking sheet and toss with olive oil. Generously season with salt and pepper. Place in oven for 5 - 7 minutes, depending on thickness of asparagus. Cook al dente. When done, asparagus will brighten in color and be tender, but still crisp. Remove from the oven and let cool.
- 2Slice the proscuitto in half to quarter slices. Wrap each asparagus in a piece of proscuitto. Pop back in the oven for two minutes. Arrange on a serving platter and squeeze a wedge of lemon over to brighten.