Lucy Waverman - Prosciutto-Wrapped Roasted Asparagus with Popcorn Capers

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Prosciutto-Wrapped Roasted Asparagus with Popcorn Capers

Thick spears of asparagus work best with this recipe. Serve with the chicken thighs, steaks or as a first course with a side salad.

24 asparagus spears

12 slices prosciutto

Olive oil for brushing

1 tablespoons olive oil

1 tablespoon capers

Preheat oven to 450 F.

Peel asparagus if thick. Wrap each spear in half a slice of prosciutto. Brush with oil and place on a baking sheet. Bake for 6 minutes depending on thickness, turning spears halfway through cooking.

Heat olive oil in a skillet over medium heat. Add capers and fry for 2 minutes or until beginning to pop. Pour capers and oil over asparagus and serve. Serves 4

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October 13: Lucy will be in Kitchener for "What's Cooking, Good Looking?" a fundraiser for the local chapter of CHW, Canada's leading Jewish women's philanthropic organization. Join Lucy for a cooking demo, book signing and foodie conversation at 6:30pm. The Museum, 10 King St. W., doors open at 6pm. Advance tickets $45; at the door $50. For more info follow @chwwhatscooking on Twitter.

September 5-11: Lucy has been invited by the Canadian Embassy in Korea to represent Canada at the C-20, an event showcasing the international culture and cuisine of the G-20 countries, held in Seoul, Korea.

November 19-23: Lucy will be in Barbados attending its first ever "Food & Wine and Rum Festival" (in partnerships with Travel + Leisure and Food & Wine magazines). Cooking demonstrations will be presented by Canada's own, Ricardo Lavirree, as well as Tom Colicchio, Marcus Samuelsson and Ming Tsai.