Recipe by Susan Dewey.
- 1 pound fresh asparagus
- ¼ pound prosciutto, sliced thin
- Lemon slices
- Wash asparagus (thin stalks are best) and snap off ends at point where it is easiest to do so; this is the freshness point for each stalk. In a large saucepan, heat two inches of water to boiling. Cook asparagus quickly until just fork tender. (Not more than five minutes—do not overcook.
- As soon as asparagus is done, submerge the stalks in ice cold water to maintain a bright green color.
- Cut the prosciutto into thin strips and, starting at the top, wrap each stalk tightly. Garnish with thin lemon slices.