3 oz thinly sliced proscuitto
2 small bunches (1 3/4 lbs) asparagus, trimmed
1 T EVOO
1/4 t kosher salt
1/4 t fresh cracked black pepper

3 oz thinly sliced proscuitto 2 small bunches (1 3/4 lbs) asparagus, trimmed 1 T EVOO 1/4 t kosher salt 1/4 t fresh cracked black pepper

Heat oven to 350. Place the proscuitto in a single layer on a baking sheet. Bake until crisped, 8-10 min. Transfer to a plate and let cool. Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3-5 min. Drain and transfer to a bowl of ice water. Drain again and pat dry. Cut the asparagus into 2" pieces. Transfer to bowl. Add the EVOO, salt and pepper and toss. Break the proscuittto into pieces and sprinkle over the asparagus.