This was the first proscuitto and asparagus recipe I ever made, and I can't say we were terribly impressed with my first attempt. The prosciutto I buy is quite thin but rather large, and I soon discovered that there was WAY too much proscuitto for each spear - it was way too salty, it overwhelmed the taste of the asparagus, and it took so long to crisp up that the asparagus got soggy. We much prefer it when I just use a very thin ribbon of proscuitto per spear, or better still, use the 'Prosciutto Wrapped Asparagus' recipe on this site, which uses a thicker ribbon of proscuitto and a little blob of cream cheese per bundle of spears.(For 5 stars, simmer the spears in boiling salted water 'til they turn bright green, immerse in iced water, then proceed with the recipe. It will stay beautifully crisp and green)
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This was the first proscuitto and asparagus recipe I ever made, and I can't say we were...