This one blew me away when I saw the name. It was from my sister. Yes, I have a sister. From another mother, but the same mister. This request thrilled me because Nora is not big on computers, and has never been on Facebook. But her daughter, my niece Rachel has, and to make it easier for my sister and I to keep in touch, Rachel set up the Facebook account. Things like that are better than gabapentin. Thank you, Rachel, and welcome to Facebook, Nora.
There was no way I was going to have to chuck out almost 2 pounds of gorgeous asparagus, no matter how lousy I was feeling, so I gathered my strength and the shreds of my dignity, and headed into the kitchen.
Later, after Cory came in from work and was piling his plate high with goodies from the fridge, we consulted regarding the asparagus. This is a dish he knows well, as he has made it a number of times (without the cream cheese). He liked both versions, and then told me how he handles the whole asparagus-doesn't-cook-as-fast-as-prosciutto issue: he roasts the asparagus part-way first, lets the spears cool, and then wraps them in the prosciutto. Returns them to the oven and voila! Everything cooks together, to the correct doneness, at the same time. My kid is a genius.
My personal preference turned out to be the cold version - boiled and chilled asparagus, a ribbon of seasoned cream cheese, all wrapped in prosciutto. To my taste, perfect.