Look for the best asparagus in the springtime. And brush the prosciutto with a bit of Dijon mustard for extra tanginess, if you like.

Serves 4

• 24 stalks of asparagus, trimmed
• 4 thin slices of prosciutto
• Freshly ground pepper
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 1 lemon, quartered

1. Preheat oven to 425°.
2. Cover asparagus with water in a large, deep skillet and bring to a boil. Cook just until tender, 2 to 3 minutes, then transfer asparagus to a bowl of ice water until chilled to stop the cooking; drain well.
3. Divide asparagus into 4 piles, wrapping each with a slice of prosciutto around the center to form a bundle. Transfer to a baking sheet, season with pepper and sprinkle with Parmigiano-Reggiano. Roast until cheese is golden brown, 4 to 5 minutes. Transfer to plates and serve with lemon wedges on the side.