lyndalou, here's otter's recipe:
Since the Prosciutto is quite thin and would be overcooked if left in for the same time as the asparagus, I put the asparagus in boiling water for about 3-4 minutes and then blanch in ice water. Then I wrap the Prosciutto around the individual serving-sized bunches and put in a 400 degree oven for about 15 minutes (you can also add a nice soft cheese if you wish). Cooking times quoted will vary slightly depending on how thick the asparagus is and how well done you want it). I prefer the blanching method for two reasons: 1). the spears aren't hot when you are wrapping them and 2). blanching keeps them a nice, bright green. For a more detailed description, other options and pictures do a Google search for "prosciutto wrapped asparagus.
and kadesma's:
I roast my grass, in a 400 oven about 12 minutes, I like the crunchy as does my family, before roaating I drizzle with EVOO, sprinkle with gray or coarse kosher salt and cracked black pepper..After roasting I let them come to room temp wrap with the procuitto, then place on my serving platter, add more evoo and salt and pepper if needed I then shave some parmesan over the whole thing..but I think I'll try shaving some fontina over them next time..Should be yummy.
and elfie's:
Proscuitto-Wrapped Asparagus W/Goat Cheese
1 clove garlic
1 TBS chopped chives
3 tsp red-wine vinegar
½ TBS Dijon mustard
Spread piece of prosciutto with goat cheese, then cut in half and wrap 3-5 pieces of blanched asparagus (depending on size) with the ½ piece of prosciutto. Place in a single layer on a plate and pour sauce over proscuitto and serve.
