Preparation

1. Wash asparagus spears and trim to about 4-inch lengths. Steam over rapidly boiling water for approximately 3 minutes or until crisp-tender. Shock under cold water to stop cooking and retain bright green color. Pat dry.
2. Place slices of prosciutto onto cutting board and carefully trim off fat from abound the edges. Cut each piece of prosciutto in half to end up with two shorter pieces. Place an asparagus spear onto the end of each proscuitto slice, with the tip peeking out of the top.
3. Firmly roll proscuitto around the asparagus spear and arrange on serving platter, seam side down.
4. This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018