Here’s a great first course that can be prepared hours ahead and finished off just before serving.
1 pound of medium asparagus
4 thin slices prosciutto or ham, about 1 ounce
3 tablespoons butter melted
¼ cup grated Parmesan cheese
Preheat oven to 375 degrees. Cut 2 inches from stem ends of asparagus. Use a swivel-bladed vegetable peeler to scrap bottom half of asparagus stalks. Cook asparagus in a large saucepan of boiling, salted water until crisp-tender, three to four minutes, depending on thickness. Drain in a colander and rinse under cold running water. Drain well.
Divide cooled asparagus into four bunches. Wrap each portion of asparagus with a piece of prosciutto or ham to make four bundles. Place in a 17 by 11-inch baking dish. Drizzle butter over the top and sprinkle with Parmesan cheese.
Bake six to eight minutes, or until Parmesan begins to turn a nice golden brown. Serves four.
