1 pound fresh asparagus
1 pound thinly sliced prosciutto (imported Italian ham)
Blanch fresh asparagus for about 1 to 1 1/2 minutes (until bright green). Cool asparagus.
Pare the bottom of the asparagus spear with a peeler to remove the outer woody layer of skin.
Cut a piece of prosciutto in half lengthwise and wrap around an asparagus spear.
Continue this process with the remainder of the asparagus and prosciutto.
Place the wrapped asparagus slices on a serving dish and decorate with your favorite garnish.