Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons sugar
3 cloves garlic, finely chopped
1 teaspoon chopped basil leaves
1 teaspoon chopped oregano leaves
1 teaspoon chopped rosemary leaves
8 to 12 stalks asparagus, blanched
8 to 12 thin slices prosciutto
1 head lettuce, optional
Tomato wedges, optional
Mix all ingredients for dressing together and let it set overnight. Do not refrigerate.
Marinate the asparagus in the dressing for 10 minutes.
Wrap 2 to 3 asparagus with prosciutto.
Serve on a bed of lettuce with tomato wedges, if using, and spoon dressing on top.
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