Prosciutto Wrapped Figs, Dates and Roasted Asparagus

I just discovered prosciutto di Parma, the Italian dry-cured ham and I can now not only spell it but also pronounce it: pro-SHOO-toe. This ham is cured with sea salt instead of nitrite, which gives it a delicious fruity flavor.

I buy it in paper-thin slices and trim the excess fat, and then slice it in half crosswise. I wrap it around halved figs, dates and Walnut Oil Roasted Asparagus for easy yet exquisite hors d’oeuvres.

Prosciutto-wrapped dates make a salty-sweet treat. Halve the dates and discard the pits.

I roasted the asparagus ahead of time, but serve it warm out of the oven if you desire.

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