1 Bunch Asparagus - Ends Trimmed
1 Garlic Clove - Minced
1 tbsp Dijon Mustard
2 + 1 tbsp Parmentino Cheese - Grated (substitute Parmesan if necessary)
1/2 tsp Black Pepper
4 Slices Prosciutto - Thinly Sliced
In a large pot of boiling, salted water add the asparagus and cook for about 2 minutes. Remove and plunge into an ice bath to stop the cooking and lock in the vibrant, green color.
Lay the slices of prosciutto out on a cutting board. Spread the dijon evenly and sprinkle with 2 tbsp of the parmentino cheese, garlic and black pepper.
In 4 even bunches add the asparagus to the end of the proscuitto and roll up. Sprinkle EVOO on a baking sheet and place the asparagus on and place in a preheated 450 degree oven and bake for about 10 minutes (turning after 5 minutes).
Place on a serving dish and sprinkle with remaining parmentino cheese. Enjoy.