I love it when simple dishes blow me away. I’m a firm believer that a recipe doesn’t need to be complicated for it to be amazing. This dish is effortless, delicious and presents beautifully at any table. The salty prosciutto and the asparagus taste like they were meant for each other! Plus, you can prepare most everything ahead of time which is always a winner in my house. A big thanks to my friend Terah for the idea of spreading cream cheese on the prosciutto. It helps bind the two and adds delicious flavor!

Prosciutto Wrapped Asparagus

1 lb asparagus ( about 15 stalks of asparagus)
15 thin slices of prosciutto (or one slice to each stalk of asparagus)
2 oz cream cheese
salt (for water)
1 tablespoon olive oil

Directions:
Preheat oven to 375

Trim woody ends off asparagus (the fibrous ends of the asparagus). Bring a large salted pot of water to a boil. Prepare a bowl with ice and water in it. Add asparagus to boiling water for 2 minutes. Remove asparagus from boiling water and place immediately in bowl of ice water. Let sit in ice water for 1 minute. Remove from water and set asparagus on a plate lined with paper towels to soak up excess moisture.
To wrap: Lay a slice of prosciutto down. Smear 1/2 teaspoon cream cheese over center of prosciutto slice. Place asparagus in center and roll prosciutto to wrap asparagus.
To cook: Place wrapped asparagus on baking sheet. Drizzle with olive oil and roast for 7-10 minutes until prosciutto starts to curl at the ends and asparagus is bright green. Remove and serve immediately.