Plateau de Valensole, Provence-Alpes-Côte d'Azur, France, by Julien Delaval
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12 asparagus spears 6 prosciutto slices Cut prosciutto strips in half lengthways. Wrap the bottom end of prosciutto over the asparagus start rolling in a spiral up, leaving tip exposed. Fry wrapped asparagus spears until prosciutto is brown and crispy.