2 lbs tender, crisp asparagus spears, rinsed and snapped at weak point
1 LB thinly sliced, lean prosciutto
Olive ‘n Vinnie’s BUTTER olive oil
Shaker or freshly grated Parmesan
Olive ‘n Vinnie’s Black Truffle Sea Salt
Roll prosciutto under tips of asparagus. Squeeze to secure. Place on foil lined jelly roll pan, sprinkle with cheese and drizzle with oil..roll to coat on all sides. Lightly sprinkle with truffle salt, bake at 350* until meat is slightly crisp. Serve warm or cold. Great one to make the day ahead.