Ingredients
1 bunch (about 24 thin stalks) asparagus
2 Tbsp. olive oil
Kosher salt and freshly ground pepper
4 medium-thin slices prosciutto
Preparation
Preheat oven to 400 degrees F.
Put the asparagus in a shallow pan or bowl. Add the olive oil and toss to coat evenly. Sprinkle with salt and pepper. Lay a piece of prosciutto on a flat surface. Set six to eight stalks of asparagus on one end. Roll up to create a tight bundle. Place the four bundles on a short-sided baking dish. Bake until asparagus is tender and prosciutto is crispy, about 15 minutes.
Arrange the asparagus bundles on a serving platter, sprinkle with salt and pepper and serve.
Wine Pairing Note: The addition of proscuitto to the asparagus, offers a salty complement to the crisp acidity and hints of mineral in the Simi Sauvignon Blanc.
