When selecting fresh asparagus, look for spears that maintain their bright green color throughout the length of the spear. The bottoms of asparagus stems are often tough and woody, so always use a vegetable peeler or a knife to trim tough ends, or simply snap the bottoms off. When you bend an asparagus spear gently, it will automatically snap or break at the point where the woody end begins.

Putting the prosciutto, or Italian ham, in the freezer makes it easier to work with the thin slices when preparing the bundles. Prosciutto can be eaten as is, but broiling the prosciutto and asparagus creates a more intense flavor. There are no specific measurements for the balsamic vinegar and Parmesan cheese in this recipe as they should be added to suit your specific taste.

You may wish to add a sprinkling of black pepper over the prepared bundles, but the prosciutto's natural salt combined with that in the cheese should provide the perfect amount of salt.

48 asparagus spears

2 ounces thinly sliced prosciutto

Balsamic vinegar

Parmesan cheese

1. Put prosciutto in the freezer for about 20 minutes while preparing the asparagus.

2. Snap woody stalks from the bottom of the asparagus spears. Rinse and drop asparagus into rapidly boiling, heavily salted water, cooking until tender but still slightly crisp, about 90 seconds.

3. Drain and set asparagus aside on a plate covered with paper towels to continue draining. Remove prosciutto from freezer and slice into 24 1-inch strips.

4. Wrap two spears of asparagus with a strip of prosciutto and place on an ungreased baking sheet. Drizzle the bundles with balsamic vinegar.

5. Cook under a broiler until prosciutto starts to brown, about 2 minutes.

6. Transfer asparagus bundles to a serving platter and sprinkle with grated Parmesan cheese.

Makes 24 bundles.

Danielle Neal is a personal chef at Great Taste ­ A Personal Chef Service. E-mail her at ChefDanielle@GreatTastePCS.com.