COOK TIME 3 min.
PREP TIME 10 min.
- Bring 2 gallons of salted water to a boil in a large stock pot. Add the asparagus and cook until tender, approximately 3 minutes. Remove asparagus from water and place in ice water for 5 minutes to stop residual cooking. Remove asparagus from ice water, drain and dry.
- Cut sliced prosciutto in half. Wrap each stalk with one slice prosciutto and transfer to a baking sheet or serving platter.
- Store covered in refrigeration up to one day in advance. Bring to room temperature before serving.
Foodie Byte: This simple hors d’oeuvre may be prepared a day in advance if wrapped tightly and stored in refrigeration.