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Asparagus and Prosciutto
from the kitchen of Sharmagne Leland-St. John

12 asparagus spears
1 package of thinly sliced prosciutto di Parma
garlic salt to taste
4 tablespoons (1/2 stick of butter, softened)
minced garlic to taste

Place the butter, garlic salt, and minced garlic in a bowl and blend.
Wash and trim the asparagus. Wrap each spear with prosciutto.
With a palette knife spread the butter-garlic mixture on each spear,
coating well, then place on a rack in a baking dish, or on right on grill.

Cook until garlic mixture is golden. This is finger food!
Serve with cocktail napkins and a good bottle of chilled Pinot Grigio.

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