serves 6

Ingredients:

• 1 pound medium-size asparagus, tough bottom thirds discarded
• 6 slices of Italian prosciutto
• Good olive oil
• half a lemon
• Salt and freshly ground black pepper
• Balsamic reduction

Preparation:

1. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler.
2. Immerse the asparagus in the boiling water and cook for 2 minutes, until they are crisp-tender.
3. Drain the asparagus and put them immediately into a large bowl of cold water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
4. Gather asparagus spears into 6 bundles with the tips together, and wrap a slice of prosciutto securely around the middle of each bundle.
5. Over medium-high heat, heat a griddle or cast iron pan with a tablespoon of olive oil.
6. Place the bundles with the prosciutto seam side down and sear until the prosciutto is turning brown and beginning to turn crispy. (Note: if you can't fit all 6 bundles on your griddle at the same time, cook them in batches of 3.)
7. Turn the bundles over and give each bundle a small squeeze of lemon juice and continue cooking until the second side is slightly brown and turning crispy.
8. Plate the bundles either individually or on a platter and drizzle a little balsamic reduction over each bundle. (see *Note below)
9. Salt and pepper to taste.

*Note: Balsamic Reduction

Ingredients:
1/2 cup balsamic vinegar
1 tablespoon brown sugar

Directions:
1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half. At proper reduction, the glaze should coat the back of a spoon.
3. Let cool and pour into a jar with a lid; store in the refrigerator.