Recipe Instructions:
Ingredients (5)
34 medium asparagus spears, ends trimmed (about 1 1/2 pounds)
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
17 thin slices prosciutto, cut in half lengthwise (about 7 ounces)
Instructions
Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element. Set a large plate aside.
Place the asparagus on a baking sheet, drizzle it with the olive oil, and season with salt and pepper. Using your hands, toss until the spears are evenly coated with the oil. Transfer them to the large plate and set the baking sheet aside.
Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, leaving as much space as possible between each spear while still fitting all of them onto the baking sheet. (Make sure the spears don’t actually touch, or the asparagus and prosciutto will steam and won’t crisp.)
Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more.
