Ingredients
1.25 pound of thick asparagus spears (washed and dried)
1 lemon (zested)
Olive oil
1/4 pound thinly sliced prosciutto
Directions
Place asparagus into 1 inch of boiling water in a saucepan
Cover and cook for 3-4 minutes
Drain and run with cold water
Return to skillet and coat with lemon zest and olive oil
Remove and wrap with prosciutto