This is an elegant and easy appetizer or a simple snack on it’s own. To make it more of a meal, serve the asparagus over a simple frisée salad dressed with lemon juice, olive oil, salt and pepper and topped with some really good, freshly grated Parmigiano-Reggiano.
3 stalks fresh asparagus, trimmed
1 teaspoon extra virgin olive oil, plus extra for drizzling
Salt, to taste
Freshly ground black pepper
3 slices prosciutto, thinly sliced
Preheat grill or grill pan to medium heat. Toss asparagus with olive oil and season with salt and pepper. Grill until lightly charred, about 5 minutes. Set aside to cool slightly. When cool enough to handle, wrap 1 slice of prosciutto around each asparagus stalk and serve.