1 pound asparagus, trimmed
1 stick unsalted butter
4-5 garlic gloves, minced or grated
salt and pepper
1⁄2 C. freshly grated Parmesan cheese
In a large skillet melt the butter, add the garlic, and cook it for about a minute. Don’t let the garlic get brown as it gets bitter.
Add the asparagus to the pan, season with salt and pepper, and cook it in the garlicky butter for 4 to 5 minutes. Divide among 4 plates and top with the Parmesan, and do mop up the extra butter with good bread.
1 lb. fresh asparagus, trmmed
4 oz. sliced prosciutto
4 oz. cream cheese
Preheat your oven to 375.
In a large pot of boiling water, blanch the asparagus for about a minute then drain it well.
Lay out a slice of the prosciutto, spread with about a teaspoon of the cream cheese, then roll it around an asparagus spear.
When they’re all rolled up, place on a sheet tray and bake for about 10 to 15 minutes. You want the asparagus still crisp and the prosciutto kind of crinkly. Place on a serving tray and enjoy.