1 bunch pencil asparagus
¼ lbs Mike’s Deli imported prosciutto


In small sauce pan bring water to a boil with 1 tsp salt.
Keep rubber bands on asparagus cut last two inches of root end off and discard.
Place under running water.
Put asparagus (rubber bands on) into the boiling water.
Allow to boil for 40 seconds to 1½ minutes.
The longer you boil the asparagus the less firm it will be.
In mixing bowl put 2-3 cups water and 10-12 cubes of ice.
Remove asparagus with thongs and plunge it into the ice bath until it cools 1-2 minutes but no more.
This shocks the vegetable and allows it to retain the beautiful green color.
Once asparagus has cooled down take rubber bands off and dry completely.
Cut prosciutto into strips and wrap around asparagus spear.
Makes 30-40 pieces.