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Use as many asparagus spears to allow one per person, blanch them and set aside.
Whisk together: 1 Tblsp. olive oil
1 Tblsp. white Balsamic vinegar
sprinkle of salt and pepper
For each bundle of asaragus, lay one strip of thinly sliced prosciutto about 1 1/2 inches wide and 5-6 inches long on counter, brush with oil mixture. Sprinkle with 1/4 tsp. grated parmesan cheese.
Cut asparagus in half crosswise. Lay bottom of asparagus next to its tip and place at one end of prosciutto strip. Roll up, enclosing in prosciutto. Place on breakfast plate with omelette.
These can be made the night before and just warmed in the microwave just until heated through.
This recipe is meant for an appetizer served chilled, but can be served warm with the omelette for breakfast.
Ethel Brooks
Brooks' Place B&B
Edmonton, Alberta
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