Prosciutto Wrapped Asparagus

This recipe is my version of a Rachael Ray recipe.

• 1 bunch of asparagus
• ¼ cup extra virgin olive oil
• 4 cracked cloves garlic
• 2 sprigs fresh rosemary
• Thin sliced prosciutto
• Salt & pepper
  

Pre-heat oven to 400°. In a small sauce pan, make an infused oil by putting rosemary and cracked garlic cloves in olive oil. Heat on medium to medium-high for about 5 minutes, making sure the garlic cloves do not burn. Let infused oil cool. In the meantime, rinse asparagus and pat dry. Take one asparagus stalk and bend until it snaps at its natural break point. Cut off the rest of the asparagus ends, using the first as a guide. Place asparagus on a baking sheet covered with foil. Pour cooled oil over asparagus and then season with salt and pepper. Toss asparagus in the oil and seasoning. Then, take 3-4 stems of asparagus and wrap in a slice of prosciutto to create and asparagus bundle. After all the asparagus are wrapped, roast in oven for about 10 minutes.


** Cooking times are approximate because our oven needs calibrated and is off by about 20°.