This savoury variation on melon-and-prosciutto is very easy to prepare, looks elegant and makes a great appetizer. The saltiness of the prosciutto pairs nicely with fresh, tender-crisp asparagus.
To prepare asparagus:
Start with a bunch of asparagus. Snap off the fibrous bottom part of the stem (which can be kept for flavouring soups), then steam until tender-crisp. Cut pieces of Italian prosciutto in half lengthwise. You'll need one for every two asparagus. Tightly wrap the prosciutto slices around pairs of asparagus.
To prepare dipping sauce:
In a small saucepan, reduce 1/4 cup of balsamic vinegar over medium heat until slightly syrupy. Remember it will continue to thicken slightly as it cools. Alternatively, use an aged balsamic vinegar and skip the reduction step. Whisk in 1 tsp Dijon mustard and add pepper to taste. Serve as a dipping sauce beside the asparagus, or pour sauce into a squeeze bottle and drizzle over asparagus.