Prosciutto Wrapped Asparagus: An Easy but Impressive Finger Food

I love to have people drop by and I love to provide easy little gems for nibbling on that preferably don't require utensils.

This prosciutto wrapped asparagus is fun and easy to make, presents well, and can be served at room temperature with no worries of spoilage.

Take a bunch of asparagus, snap off the bottoms where the asparagus naturally gives. Drop into a pot of boiling water and blanche. Have a bowl of ice water ready to stop cooking. When the green of the asparagus becomes vibrant, remove from water and drop in ice bath. Drain on a paper towel and let air dry.

Buy a very thin sliced prosciutto, available at most markets in the prepared meat section. Wrap each spear in a slice of prosciutto. If the slices are overly large, cut them in half lengthwise. The curing process of the prosciutto makes it naturally adhere to itself. Heat a skillet over medium high heat and brown the outside of the wrapped asparagus, turning twice.

Let cooked wrapped asparagus rest on a paper towel for a moment to remove any residule grease.

I like to display these neatly lined up on an oblong bamboo cutting board. People can eat them with their fingers and they are the perfect two or three bite appetizer.

Enjoy!