Adapted: This recipe is adapted from the asparagus producer, Edgar Farms of Innisfail, Central Alberta. They produce some of the sweetest on the planet.
Preheat oven to 400 F.
Divide asparagus into 7 bundles of 3 stalks each.
Position a bundle of 3 stalks of asparagus on one end of Prosciutto slice and sprinkle asparagus with Parmesan cheese.
Wrap Prosciutto around center of each bundle of asparagus.
Place the bundles in an oven-proof dish.
Place in the oven and bake for 15 minutes until Prosciutto is crispy.
Serve with lemon wedges.
Hopefully we’ll still have the gorgeous Mediterranean vegetable until mid-July. The family has been grown asparagus plants since the 80′s and now has 50 miles of continuous rows that is harvested by hand! No need to break off the steams of this produce — it is cut above ground so all of the stalk is green and tender.