Sautéed Asparagus with Crispy Prosciutto and Parmesan

I typically leave them whole, but you may cut the asparagus spears into bite-size pieces prior to cooking if you prefer.

Yield: 4 servings

2 thin slices (about 1 ounce) prosciutto, roughly chopped or torn into small pieces
Olive oil or olive oil mister
1 pound asparagus, tough ends snapped off
Kosher salt and pepper, to taste
2 tablespoons grated Parmesan cheese

In a large non-stick skillet (no need to oil it yet), sauté the prosciutto over medium heat until crisp. Remove to a plate.
Add just enough olive oil to lightly coat the pan (about 2 teaspoons; alternatively, you may spray with a mister), and add the asparagus. Raise the heat to medium-high, season the asparagus lightly with salt and pepper, and cook for 3-5 minutes, stirring occasionally, or until the spears are crisp-tender. Precise cooking time will depend on thickness of spears.
In the last minute of two of cooking the asparagus, sprinkle it with the Parmesan, and stir to evenly coat. (You can add the Parmesan once the asparagus is fully cooked, but a brief sauté will allow it to brown in spots and develop a little extra flavor.) Add the reserved prosciutto, remove from the heat, and serve immediately.