Prosciutto-Wrapped Roasted Asparagus

For added ease, you can wrap the asparagus in the prosciutto several hours in advance. Simply cover and refrigerate until ready to bake.

½ piece of very thinly sliced prosciutto for each thick spear of asparagus (you may also bundle several thin spears)
Asparagus (tough bottom ends snapped off)

Preheat the oven to 450℉.
Wrap the asparagus with a piece of prosciutto that has been cut long-ways, starting at the bottom of the spear and working your way up. Wrap as tightly as you can. Place the wrapped spears on a lightly greased baking sheet*, tucking the prosciutto ends underneath.
Roast for 5-8 minutes, depending on thickness (which tends to vary greatly with asparagus). The spears should be slightly more al dente than you’d prefer to eat them at this point; check early by inserting the sharp point of a knife into one of the spears. Switch the oven setting to broil, and broil 1-2 minutes, rotating once, or until the prosciutto is crisp. Watch carefully so as not to burn.
Remove from the oven and enjoy!

*Lightly greased foil may be used for easy cleanup. I don't recommend parchment paper for this recipe, as it will likely burn when broiling.