Spring brings the first tender shoots of asparagus.

Trim ends of spears and wrap each (diagonally works best) in a paper-thin slice of prosciutto. Lightly drizzle with extra-virgin olive oil and broil, checking frequently, until asparagus tips are lightly caramelized. The juxtaposition of silky, salty ham and grassy vegetal notes make for an appetizer that celebrates the advent of the growing season. | eA