1/3 c. Blood Orange Olive Oil
24 spears asparagus (ends trimmed)
8 slices prosciutto
Parmesan cheese (shaved)
Combine orange zest and olive oil. Blanch asparagus in lightly salted boiling water for 2-3 minutes. Refresh under cold water and drain. Grill prosciutto until crisp; drain on absorbent paper, then break into pieces. Serve asparagus drizzled with olive oil and topped with prosciutto. Scatter with Parmesan.