Source: The Old Farmer’s Almanac
Yield: 40 pieces
- Asparagus: 2 Pounds
- Thinly sliced prosciutto, sliced in half lengthwise: 1 Pounds
- Olive oil: 2 Pinches
- Salt and freshly ground black pepper: 1 Pinches
Preheat oven to 400º. Blanch asparagus by plunging into a large pot of boiling water about 3 minutes until crisp tender (if desired, add a pinch of salt and baking soda to the water to help the asparagus keep its bright-green color). Stop cooking by transferring the asparagus into a bowl of ice water. Drain and let dry.
Wrap each asparagus spear diagonally with a strip of prosciutto. Use the odd pieces and fat to wrap and secure (they will crisp and melt in the oven). Place on a baking sheet drizzled with olive oil. Season with salt and pepper and bake until golden and sizzling, about 15 minutes. Serve immediately, garnished with lemon wedges or zest.