1/4 cup fresh lemon juice |
1/2 cup olive oil |
1 tablespoon capers |
1 tablespoon finely chopped parsley |
12 medium asparagus spears, tough end removed |
2 tablespoons extra virgin olive oil |
salt and freshly ground pepper |
12 thin slices prosciutto |
12 thinly shaved pieces of pecorino romano cheese |