Total Calories: 5
1 Snap or cut off the base of the asparagus where the color changes from green to white. In a large skillet, bring about 2 inches of water to a boil. Add salt to taste. Add the asparagus. Cook until an asparagus spear bends gently when lifted by the stem end, about 4 to 8 minutes, according to the thickness of the asparagus. They should be tender yet crisp. Drain the asparagus and cool under running water. Blot dry.
2 Cut the prosciutto slices in half crosswise. Leaving the tips uncovered, wind a piece of prosciutto around the length of each asparagus spear. Arrange the asparagus on a serving platter.
3 Serve immediately or cover with plastic wrap and refrigerate up to 3 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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