12 antipasto servings

• Place 24 trimmed asparagus spears and ¼ cup boiling water in large roasting pan covered with foil.
• In a preheated 400°F oven, steam asparagus until tender, 10 to 15 minutes; transfer to paper towels to drain, and wipe pan dry.
• Assemble 12 thin slices prosciutto (8 ounces), each cut in half lengthwise, and ½ cup freshly grated Parmesan cheese.
• On waxed paper, place 1 thin strip prosciutto and sprinkle with 1 teaspoon freshly grated Parmesan; roll prosciutto around spear—it will overlap slightly to cover the spear.
• Repeat with remaining asparagus, prosciutto, and Parmesan.
• Roast until asparagus is heated through and prosciutto just begins to brown, about 10 minutes.