1 pound asparagus, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 thin slices of prosciutto , halved lengthwise
Preheat the oven to 400°F
Snap the dry stem ends off of each asparagus and place on a heavy baking
Drizzle with olive oil, sprinkle with salt and pepper, and toss.
Roast until the asparagus is tender, about 15 minutes. Cool completely.
Wrap each asparagus with one piece of prosciutto, exposing tips. Arrange
on a platter and serve at room temperature.