 | | Directions |
- Wash asparagus and break off tough ends - they will snap easily at the point where the stem becomes tender.
- Heat oil and butter (use all oil or all butter if preferred) in a skillet large enough to lay spears flat. When oil is hot, add asparagus and roll spears around a bit to coat with oil. Salt lightly. Cover and cook until just barely tender, about 4 - 5 minutes (time will vary depending on thickness of spears).
- Remove from pan and divide into 4 bunches. Wrap a slice of prosciutto around each bunch and carefully return to pan. Cook, uncovered, turning once, for 3 - 4 minutes to crisp up the prosciutto. Serve hot, with lemon wedges if using.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: 12 inch skillet
Servings: 4
|  | | Ingredients | | - | | 1 pound fresh asparagus |
| - | | 1 tablespoon butter |
| - | | 1 tablespoon olive oil |
| - | | salt |
| - | | 4 slices prosciutto, thinly sliced |
| - | | lemon wedges (optional) |
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