Roasted Asparagus with Prosciutto

How we make it.

1 bunch asparagus
4 ounces prosciutto
Extra virgin olive oil
Kosher salt and pepper, to taste

Preheat oven to 400 degrees. If asparagus are thick, cut off a few inches from the bottom end so you only have the tender part to eat. Toss with olive oil, salt and pepper and roast for 15 minutes then remove from the oven and turn over so they brown on all sides. Roast 5-10 minutes more, depending on thickness. You want the asparagus to be crispy and a little brown. Once cooked and somewhat cooled, wrap each piece with prosciutto around the middle and enjoy!

Why we make it.

When I was in college I lived like an old lady, same as I do now. Ask anyone who was there and they'll tell you that while they were popping into Marti's at MidDay for chicken salad and a pickle between classes, I was going home to roast asparagus and wrap it in prosciutto. Jason's Deli for a Greek salad and some soft serve? No, thanks. I've got to try out my new food mill. What a freak. I kid you not when I say that I ate this wonderful, crispy roasted asparagus with prosciutto in my little kitchen with the black and white checkered floor every day of spring semester junior year. And then I never wanted to see it again. I do that! Well, it's been 15 years now and I'm ready to revisit this simple, delicious spring asparagus. When you roast asparagus until it's crisp it gets a nutty almost bacon-like flavor, which is beautifully complimented by the salty bite of prosciutto. You really should try it. This is one of those simple spring dishes where the sum is greater than its parts. It's great for a light lunch, a canape or a spring side. That's why I made it again.