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