Roasted asparagus wrapped in prosciutto

  • 500g asparagus (about 19 stalks), trimmed
  • 15ml olive oil
  • Salt and freshly ground black pepper
  • 6 to 8 paper-thin slices prosciutto, halved lengthwise
1) Preheat the oven to 200°C.

2) Snap the dry stem ends off of each asparagus and place on a heavy baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss.

3) Roast until the asparagus is tender, about 15 minutes. Cool completely.

4) Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips.

5) Arrange on a platter and serve at room temperature.

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