Ingredients:

  • 1 lb fresh asparagus spears, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 4 oz prosciutto, thinly sliced
  • 1 tablespoon freshly grated Parmesan cheese
  • Fresh herbs (such as basil or parsley), chopped, for sprinkling
  • Additional lemon wedges, for serving

Instructions:

  1. Rinse and trim the tough ends of the asparagus. In a pot, bring salted water to a gentle simmer.
  2. Add asparagus to the simmering water. Cook until bright green and tender-crisp (about 3-5 minutes). Use a slotted spoon to transfer asparagus to an ice bath to stop cooking.
  3. Drizzle asparagus with olive oil and season with salt, pepper, lemon zest, and lemon juice.
  4. On a clean board, lay out prosciutto slices in a single layer. Roll each slice around a poached asparagus spear.
  5. Arrange the asparagus on a serving platter. Sprinkle with Parmesan cheese and fresh herbs. Serve with lemon wedges on the side.