" Prosciutto Wrapped Asparagus with Balsamic Glaze "
Recipe from Arnold D. Kruck, Executive Chef

Ingredients:

• 1 lb thin asparagus, tough ends trimmed
• 2 thin slices prosciutto (1 oz total), halved crosswise
• ¼ cup balsamic vinegar
• 2 tbsp honey

Peel asparagus with a vegetable peeler starting 2 inches from tips, then cook in a large pot of boiling salted water until crisp-tender, about 1 minute. Drain in a colander, then transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry with paper towels.

Add vinegar and honey into small pot. Bring to a boil, then high simmer. Let reduce until syrup coats back of a spoon. Cool.

Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.