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Asparagus Wraps
by Gail Thomas

  • 1 Bunch Fresh Asparagus
  • 1/2 lb Italian Fontane cheese sliced VERY thin
  • 1/2 lb Prosciutto (Italian Ham)

Wash asparagus and cut off hard end.

Roll each stalk in one thin slice of cheese then one slice of prosciutto.

Place on baking sheet, cook at 350 until tender.

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