Directions

1. Preheat the oven to 425º

2. Trim off the ends of the asparagus, about 1/2", to remove the toughened parts

3. Cut each slice of the prosciutto lengthwise, creating two strips of prosciutto

4. Place asparagus on the pan you plan to cook with; if needed, first place foil or parchment down to protect the surface and make cleaning easier

5. Drizzle olive oil over the stalks and then massage or brush the oil so that the stalks are coated completely

6. Pick up a stalk and hold near the tip. Take one strip of prosciutto and begin to wrap it, starting just below the tip, fairly tightly around the stalk. Be sure not to let the meat fold upon itself or it will cause uneven cooking

   If it tears along the way, don't worry. This meat is very delicate. Simply begin wrapping again and try to overlap the pieces slightly so they'll help hold themselves together

7. Continue with all remaining stalks, placing on the pan after each one is finished. Be sure to keep some space between them so they aren't overcrowded (thereby causing them to steam instead of roast)

8. Place in the oven and set a timer for 15 minutes. After 15 minutes, rotate each stalk 180º and place back in the oven for another 15 minutes. *Rearrange on the pan if you are seeing uneven cooking or "hot spots"

9. At this point, they should be pretty much done; you will know this by the tips and prosciutto starting to look a little charred. Take your Herbed Cranberry Fig sauce and baste the stalks with it; use a generous coating because it will bake onto the stalks.

10. Return to the oven for ~5 minutes or until the sauce has turned into a thickened glaze.

11. Remove, serve, and enjoy!