- 6 oz Prosciutto sliced, halved horizontally
- 1 lb asparagus trimmed
- 1 tbsp Paducah Olive Oil's Rosemary Olive Oil
- Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus
- Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
- Serve immediately