INGREDIENTS
12 asparagus spears
12 slices prosciutto
1 cup balsamic vinegar
Olive oil

1. Wash asparagus and remove the woody stems. If you flex a spear, it should snap right above the woody part. Trim them all to the same length.
   
2. Cook the spears for 3 minutes in a large pot of boiling, salted water. Remove and shock in an ice water bath to halt the cooking. Once cool, lay out on a rack to dry.
   
3. Meanwhile, bring the balsamic vinegar to a boil in a small pot over high heat. Reduce heat and simmer until the vinegar is reduced by half and coats the back of a spoon. Allow the reduction to cool.
   
4. Wrap one slice of prosciutto around each spear of asparagus. Arrange on a plate and drizzle with olive oil and the reduced balsamic.