Asparagus Lassos

1) Preheat oven to 350F.

2) Place trimmed and rinsed asparagus in a plastic bag and add balsamic vinaigrette. Shake to coat. Pour all asparagus and extra dressing onto a baking sheet in an even layer and roast for 10 minutes.

3) While the asparaus roasts, cut the provolone cheese into thin slices (I like the pre-packaged round slices used for sandwiches. Cut into four strips, they are the perfect texture and size for this recipe.) And slice the proscuitto into very thin slices as well. It is salty enough that you don’t want too much.

4) Pull the asparagus out and let cool enough to handle. (You can actually stop here and refrigerate for a few days before wrapping and heating to serve.) Fold each sprig (or for the thinner ones, I double up and use 2) in half, wrap the pinched part first with a slice of cheese then with proscuitto. It’s sticky enough that you don’t need to fasten it with anything. Place them back on the baking sheet and bake for another 4-5 minutes, just until the cheese softens.

Serve as a finger-food appetizer, or as a side dish. I love these grilled in the summer next to a burger, kebabs, or fish!