Some recipes call for blanching asparagus first before roasting or tossing with olive oil and seasonings (see a few of the recipe below), but I must ask, why?! It seems like a lot of wasted water, heat, and dishwashing effort. The beauty of this is that the prosciutto provides all the fat and flavor you need for the asparagus.
Course: Appetizer, Side Dish, Vegetables
Cuisine: American, Italian
Keyword: asparagus, easter, prosciutto
** There is no need to "oil" the baking sheet because the fat that renders from the prosciutto will be enough. The same idea applies to salt, though I have no problem hitting the finished asparagus with extra salt before serving.