My favorite asparagus. Snap the tough ends off. Steam until crisp tender. Wrap in prosciutto,
I like pouring olive oil, salt, pepper, a little garlic powder, and roasting in the oven until just done, still slightly crispy.
They’re also nice wrapped in thinly-rolled-out puff pastry dusted with finely grated parmesan cheese.
-JT
The tough asparagus ends are too expensive to waste. I steam them and gnaw on them with some leftover hollandaise sauce and spit out the hard fibers. Yeah, it isn’t a pleasant sight so by myself with no one around.