Asparagus with Prosciutto


1.25 pound of thick asparagus spears (washed and dried)

1 lemon (zested)

Olive oil

1/4 pound thinly sliced prosciutto


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