Roasted Proscuitto Wrapped Asparagus

I was speaking to one of my fav people the other day, my cousin Robin, and she was talking about making Proscuitto wrapped asparagus.  She had me at  Proscuitto.  I hadn't made these in a long time and that conversation sparked a desperate need to do so. 
My main squeeze and I were having a date night with our daughter and taking her to see some of our friends in the  Decades Show (very entertaining) and instead of dinner, we did apps at home before we left.  These were on the menu.  The child, the husband and myself ate these in silence.  They were perfectly tender crisp, salty and very satisfying.
Easiest thing you'll make....I say that a lot, I know but these really are super simple.  You could serve these as a side or as an appetizer, which is what I do.  Hot out of the oven or at room temperature.  Whatever is going to float that boat of yours. 
I know it's not asparagus season but we're getting close.  These are still worth making right now...and next week, and a month from now, and in asparagus season.....
p.s. if you haven't figured it out, I love Proscuitto.  Along side some cheese and olives or wrapped around something and baked or roasted....it's all good.

Roasted Proscuitto Wrapped Asparagus

10 Spears (you'll likely want to double this)

Asparagus, 10 spears

Proscuitto, 5 thin slices, halved

Wedge of Parmesan

Olive oil

Pre-heat the oven to 425F.  Snap off the ends of the asparagus where it naturally bends and discard, or better yet, compost. Drizzle the spears with a little olive oil, 1-2 tsp should be plenty.  Freshly grate a little parm over each piece of proscuitto, use your own judgement on this, it doesn't take much.  Wrap each spear with the proscuitto and place on the baking sheet.  Bake for 15-20 minutes, checking after 15 minutes.  Voila.

Note: Investing in a wedge of Parmesan may be daunting for some because of the price but you only need a bit and it keeps well in the fridge. The fresh is far superior to the pre-grated stuff.  If you still can't bring yourself to buy any, look for Grana Padana.  It's very similar and doesn't carry the price tag.

Tip: Don't throw out the rind from the piece of parm when you're done.  Keep it in wrapped up in the fridge and toss it into a simmering pot of tomato, spaghetti or bolognese sauce.  When the sauce is done, retrieve and discard the rind.  It lends wicked flavour to the sauce!