Ingredients :

• 1 bunch of asparagus (about 1 lb.)
• ¼ cup Yellow or red tomato diced
• 2 tbsp. olive oil
• 4 c. red wine vinegar
• 1 garlic clove, finely chopped
• ¼ c. salt
• ¼ c. ground black pepper
• ¼ c. dried basil
• 4 slices of prosciutto

Preparation :

1. Dip the asparagus in a pan of boiling salted water and cook for 30 seconds.
2. Rinse under cold water, drain and reserve.
3. In a bowl, combine tomato, oil, vinegar, garlic, salt, pepper and basil.
4. Book. Surround about a quarter of the reserved asparagus in a slice of prosciutto.
5. Put the bundles of asparagus on an oiled baking sheet, the cut side of the prosciutto underneath.
6. Bake under the preheated oven grill, about 6 inches from the heat source, for about 6 minutes or until the prosciutto is crisp (turn once during cooking).
7. Garnish the asparagus bundles with the reserved tomato mixture.