Great ‘make-it-ahead’ recipe for a special dinner. Can be assembled in advance and refrigerated up to 12 hours. Bake before serving. Ingredients: Kosher salt 2 lbs thin asparagus, bottom thirds discarded 6 slices of Italian prosciutto Good olive oil 2 Tablespoons white truffle butter (can find at Whole Foods) Fleur de sel (a specialty salt)

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