ROASTED ASPARAGUS Wrapped in Prosciutto

- 12 asparagus stalks (about 1 pound), trimmed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 6 paper-thin slices of prosciutto, halved lengthwise
Instructions:
Roasting the asparagus is fast and easy and gives a lot more flavor than simply steaming.
- Preheat the Oven to 450 degrees F. Peel the bottom half of each asparagus. On a heavy baking sheet, toss the asparagus with the oil, salt, and pepper. Put in the oven and roast until the asparagus is tender, about 15 minutes. Let cool completely.
- Wrap each asparagus with 1 piece of prosciutto, exposing the tips. Arrange on a platter and serve at room temperature.
- When buying asparagus, you want to look for firm stems, not wilted ones, and you want the tops to be tight and closed, not like a flower whose buds have opened. These are characteristics of fresh asparagus. To trim them, all you need to do is break off the dry, fibrous ends.