Asparagus and Prosciutto Rolls
Peel asparagus and snap off woody ends. Blanch both types asparagus in boiling salted water. Cook white asparagus about 20 minutes and green asparagus about 15 minutes. Remove and drain well. Halve asparagus spears and place 2 pieces (both green or both white) on a slice of prosciutto. Roll up.
Whisk 5 tablespoons olive oil with balsamic vinegar and season generously with salt and pepper. Arrange asparagus rolls on a platter and drizzle with vinaigrette. Shave Parmesan over platter and sprinkle with basil leaves. Serve immediately, as the asparagus should still be slightly warm.