1 lb asparagus, thick
1 Tbs extra virgin olive oil
1 Tbs melted Miyoko’s Creamery vegan unsalted butter
2 tsp italian seasoning
1 tsp garlic powder
1/8 tsp salt
1/8 tsp ground black pepper
8 oz thinly sliced prosciutto
Preparation
Preheat the oven to 425F.
Make sure asparagus is washed and trimmed appropriately.
Lay a sheet of tin foil on the counter and place asparagus on top in an even layer.
In a bowl mix together olive oil, melted butter, and seasonings.
Brush on oil and seasoning mixture onto the asparagus and coat evenly.
Lay out the prosciutto slices out and slice across so you have long strips of prosciutto.
Wrap one slice of prosciutto around the asparagus, repeat until each asparagus is wrapped.
Bake for about 10 minutes but monitor closely. Asparagus should be soft but not mushy. Individual baking times will vary.
