INGREDIENTS
2 lbs fresh asparagus
boiling water
4 thin slices prosciutto or other ham cut in half
3 Tbsp butter, melted
1/2 cup grated Parmesan cheese
DIRECTIONS
Trim off tough ends of asparagus and cook until stalks are barely tender. Drain well. Divide Asparagus in eight bunches. Roll 1/2 slice ham around the middle of each bunch. Arrange single layer of bunches in greased shallow baking dish. Dot with butter, sprinkle with Parmesan. Bake uncovered in 450 degree oven 15 minutes or until golden crust forms.