• 1 1/4 pounds thin asparagus spears, washed and dried
• 1 lemon, juiced
• Extra virgin olive oil (EVOO), for drizzling
• 1/4 pound thinly sliced prosciutto di Parma

For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into a pan filled with one inch of boiling water. Cover the pan and cook asparagus for 3-4 minutes, until spears are just tender but remain bright green in color.


Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to pan and coat with lemon juice and a drizzle of EVOO.


Remove bundles of 2-3 spears at a time from the pan and wrap with sliced prosciutto.


Pile assembled bundles on a serving plate.

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