This recipe calls for you to cook the asparagus before wrapping it in the prosciutto and then cooking it again. I did not find this necessary. I just added 5 minutes to the cooking time and it came out great, with the asparagus staying nice and crisp. Like I said before, my son loved it and he hates asparagus! This recipe is for 12 first course servings or 24 appetizers, so I did not make the full amount. I used 10 asparagus spears and 5 slices of prosciutto, each cut lengthwise in half. It was plenty for 3 people. Because I made a small portion, I cooked it in my 8 x 13 corningware pan.Ingredients:
24 medium asparagus spears, trimmed
12 thin slices prosciutto, each cut lengthwise in half
1/2 cup freshly grated parmesan cheese
1. (this is the step you can eliminate if you wish, as I did). Preheat oven to 400F. Place asparagus and 1/4 cup boiling water in large roasting pan; cover pan with foil. Place in oven and let steam until tender, 10 to 15 minutes. Transfer asparagus to paper towel to drain; pat dry. Wipe pan dry.
2. On waxed paper, place 1 prosciutto strip (already cut in half lenthwise); sprinkle with 1 tsp parmesan. Place asparagus spear on end of prosciutto strip. Roll the prosciutto around the asparagus spear, slightly overlapping prosciutto as you roll to cover most of spear. Repeat with remaining asparagus, prosciutto and parmesan.
3. Place wrapped asparagus in roasting pan (it's all right if spears touch) and roast until asparagus is heated through and prosciutto just begins to brown, about 10 minutes (I found 15 minutes was perfect).
