This is another of our very favorite recipes, and we are delighted because it utilizes one of Tuscany’s greatest products. This is simple and delicious and it makes a wonderful first course.
One bunch of fresh asparagus, woody stalks removed
1/4 cup Tuscan Extra Virgin Olive Oil
2 medium cloves garlic, roughly chopped
Juice of one half lemon
Freshly ground pepper
1/4 pound Tuscan prosciutto, sliced thin
Preheat the oven to 400 degrees. Lightly coat a large, heavy cookie sheet or jelly roll pan with olive oil. Spread the asparagus across the cookie sheet, and liberally sprinkle with the garlic, lemon juice, salt and pepper and the rest of the olive oil. Roast for 10 or 15 minutes, until just browning, and shake the pan once or twice to be sure the stalks are even cooked and coated. Cool and place on paper towels to drain the excess oil.
Slice each prosciutto slice once, vertically, into two even halves. When the asparagus is cooled and drained, wrap a prosciutto slice around each stalk. You can use toothpicks to secure them, if necessary, or just arrange artfully on the plate. These are perfect finger food, or wonderful with crusty bread. This recipe is easy to expand for a crowd.