Makes 6

1 large bunch of skinny asparagus

6 slices of prosciutto ( used 3 oz. total 8 pts)

2 tsps. of olive oil - 3pts

Heat oil in a 12" skillet. Cut about 2-3" off the ends of the asparagus. Divide into 6 equal bunches, wrap each with 1 piece of prosciutto. Place in pan one next to the other, cover and cook 4 minutes. Flip, cover cook an additional 4 minutes.

The prosciutto should be crispy and the asparagus bright green.

I served it along side roasted cauliflower and skinless spatchcock chicken.