Wash and trim asparagus spears. Steam asparagus in some boiling water until fork tender about 7 minutes. Drain and run under cold water. Pat the asparagus spears with paper towel absorbing excess water. On a clean cutting board, take one slice of prosciutto and just a little bit of Dijon mustard. Spread the mustard on the prosciutto slice and place one asparagus spear on the prosciutto. Roll the prosciutto around the asparagus spear, leaving tip and end exposed. Place on a serving platter and refrigerate when done. This makes a great appetizer. Makes 16 to 20 spears.
