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