Nothing says Spring like the sweet taste of asparagus! Wrap it in prosciutto for a simple yet elegant side dish, perfect for Easter.
I got this idea from Rachel Ray only her version was with bacon. Prosciutto is a little fancier and I loved how the flavors combined. I enjoyed a bundle with a poached egg for lunch and it was divine, great for brunch!
You can easily double or triple this and assemble them ahead. Can you make them without the prosciutto? ... sure! Just sprinkle with a little salt and lay them flat on the baking sheet, you can use the same cooking time.
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