5ouncesProsciutto(about 10 slices) – cut in half lengthwise
1TBSExtra Virgin Olive Oil
Salt and Pepper, to taste
2-3TBSAsiago Cheese– grated, to taste (can substitute Parmesan)
1small CloveGarlic– roughly chopped
½SmallShallot– roughly chopped
1tspFresh Thyme– roughly chopped
Lemon Wedges and Zest - for serving, optional
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
To Prepare the Lemon-Herb Aioli: Place Garlic and Shallot in the bowl of a food processor. Pulse a few times until roughly minced. Add remaining ingredients and process until well combined and of desired consistency, stopping occasionally to scrape down the sides of the bowl. Cover, and place in the refrigerator for at least 30 minutes to allow flavors to marry. If you do not have a food processor, mince the garlic, shallot and thyme by hand. Place all ingredients in a small bowl and mix until well combined.
To Prepare Asparagus Spears: On a large baking sheet toss asparagus with olive oil and season generously with salt and pepper.
Wrap each asparagus spear in a slice of prosciutto, starting just under tip of asparagus and using a downward spiral motion. Place asparagus on prepared baking sheet, evenly spacing them apart and making sure they are NOT TOUCHING (you do not want them to steam).
Roast asparagus, for 6 minutes, turning asparagus over and rotating pan halfway through cook time. Remove from oven.
Adjust oven rack to the top 1/3rd position. Change oven temperature to Broil. Broil asparagus for 2 minutes, turn asparagus over, and continue to broil an additional 2 minutes.
Remove asparagus from oven and transfer to a serving platter. Sprinkle evenly with parmesan cheese. Serve with dipping sauce on the side.
*Look for asparagus spears in similar medium thickness for even cooking. Try to avoid spears that are pencil thin or very thick.*If the ends of the asparagus spears leave a jagged edge when you snap them off, simply use a knife to even it off.**Dipping Sauce adapted from Food Network