Prosciutto wrapped asparagus

Do not snap or trim the bottoms; the untrimmed end is the handle.

Lay half a thin slice of prosciutto across the centre of each spear, start at the flat cut end and roll up towards the rounded end; it seals itself.

Set seam side down on a silicone lined mat, with no salt and no oil.

Roast at 450 for five to six minutes, until the prosciutto starts giving up its fat and sizzling.

Wipe a pastry brush through the rendered fat on the pan and brush it over everything, then return to the oven until the asparagus is just tender — it should wiggle but not droop.

Move with tongs to a serving plate; best served at room temperature.