Asparagus Italiano - cooking recipe

Ingredients

trimmed, medium size asparagus stalks (fresh or frozen; 2 or 3 per person)
1 thin slice Prosciutto per stalk
olive oil
thyme
lemon wedges

Preparation

Coat Prosciutto lightly with mixture of olive oil and thyme. Blanch asparagus until just tender (2 to 4 minutes).
Immerse blanched asparagus in ice water.
Drain.
Wrap each stalk with Prosciutto.
Refrigerate until ready to serve.
Serve with lemon wedge.