DIRECTIONS:

Trim the tough ends of asparagus.

In a heavy skillet over medium high heat, add olive oil and asparagus

Shake the skillet from side to side a few times to coat the stalks.

Shake the skillet occasionally to prevent burning, about 3 minutes.

Cook until the asparagus is tender but still crisp and bright green, 5–10 minutes more.

Season to taste with salt and pepper.

After they are cool enough the handle, wrap bundles of 4-5 asparagus in 2 pieces of prosciutto.

Serve my topping with burrata and another drizzle of olive oil.