This simple but elegant appetizer adds color and pizzazz to a holiday party.
|Prosciutto||6 Ounce (12 thin slices)|
|Asparagus||1 1/2 Pound (24 count, medium thickness)|
Bring 2 gallons of salted water to a boil in a large stock pot. Add the asparagus and cook until tender, approximately 3 minutes. Remove asparagus from water and place in ice water for 5 minutes to stop residual cooking. Remove asparagus from ice water, drain and dry.
Cut sliced prosciutto in half. Wrap each stalk with one slice prosciutto and transfer to a baking sheet or serving platter.
Store covered in refrigeration up to one day in advance.
Bring to room temperature and serve.