House of Dioxin

It's spring. Which means it's asparagus season. I saw this recipe for prosciutto-wrapped roasted asparagus. And I thought, hey, I'm in the South. I should try that with country ham. Finally got around to trying it tonight and it was damn good. I think next time I'll try wrapping 4 spears in each slice of ham instead of 5. And maybe roasting for another minute or two. Something to adjust for the difference in thickness between prosciutto and country ham. But, like the original post says, you don't need to do anything like steaming or blanching or tossing with oil. Just wrap with ham and pop in the oven. Next time I'll also try to get a picture.