• 1 lb asparagus stems
• Prosciutto
• Pepper
• Olive Oil
• Balsamic Vinegar, reduced

1. Lightly oil a baking sheet (and line with foil and oil the foil if you want extra quick cleanup. Preheat oven to 400.
2. Snap the asparagus stems at their natural breaking point.  Wrap each asparagus spear with a slice (or ½ slice) of prosciutto, place onto a lighted oiled baking sheet
3. Drizzle with olive oil, sprinkle with pepper, and place in the oven at 400 until the asparagus is cooked but not mushy (about 10 minutes).
4. That’s it—serve hot or room temperature,  drizzle with reduced balsamic vinegar for a little extra pizzazz.

Note: If you’d prefer to serve vegetarian, simply omit the prosciutto and sprinkle with salt as well as pepper.