You’re going to love this delicious spring appetizer! Crispy, crunchy prosciutto wrapped around tender asparagus spears, perfectly balanced with a dip in a quick stone ground mustard vinaigrette. Something everyone will love.

INGREDIENTS – serves 2-4

10-12 asparagus spears, trimmed (thicker is better)

1 pkg sliced prosciutto

1t stoneground mustard or dijon
1T white balsamic vinegar
1T olive oil

INSTRUCTIONS

Preheat oven to 375°F.

Sprinkle a pinch of salt and pepper over the asparagus and drizzle on a little olive oil. Toss to coat.

Cut eat prosciutto slice on the bias then wrap a half around the asparagus, leaving a little bit of asparagus sticking out each ends. Place on a baking rack on a foil lined baking sheet. Continue with the remaining asparagus and prosciutto. Roast 25-30 minutes.

While the asparagus roasts, combine mustard, vinegar and olive oil with a pinch of salt and pepper in a mason jar or small bowl. Secure the lid and shake or whisk until smooth.

ENJOY!