One Bunch Asparagus – small to medium thickness– ends snapped
1/2 pound thinly sliced Prosciutto
1- 8oz. container Arugula

1 fresh Lemon
Olive Oil
Salt and Pepper

Have a large bowl of ice water ready. Blanch asparagus in boiling heavily salted water for 2-3 minutes, al dente. Remove to ice bath to cool. Pat dry. This step can be done the day before.

Place your dry asparagus on a sheet pan, sprinkle with salt, fresh pepper and squeeze with ½ of a lemon. Lightly coat with olive oil and taste for seasonings add more lemon if necessary. Lay out a piece of Prosciutto with a few small pieces of Arugula on top of Prosciutto. Place Asparagus at end and roll tightly. Place on a platter and before serving, add a few drizzles of olive oil and lemon, and serve.