In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit four though petit four seems to encompass all tiny treats mentioned above. petit four 3
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.