Asparagus Wrapped with Prosciutto

20 fresh asparagus

8 slices of prosciutto

2 tbsp. (30 ml) of butter

1/2 tsp. (3 ml) of garlic, chopped

1 tbsp. (15 ml) of soy sauce

1 tbsp. (15 ml) of brown sugar

1 dash of virgin camelina oil Signé caméline

4 tsp. (20 ml) of liquid camelina honey Signé caméline

1 tbsp. (15 ml) of roasted camelina seeds Signé caméline

1. Preheat the oven to 400 °F (200 °C).
2. Break off the woody end of the asparagus.
3. Form four bunches of 5 asparagus. Wrap 2 slices of prosciutto around each bunch of asparagus.
4. Place the asparagus bunches on an aluminum tray and brush with camelina oil.
5. In a saucepan, melt the butter over medium heat.
6. Cook the garlic for 30 seconds. Add the brown sugar and soy sauce to the pot.
7. Bring to a boil. Remove from fire.
8. Brush the asparagus with the sauce.
9. Bake for 15 to 20 minutes (turn halfway through cooking).
10. Serve with a drizzle of honey and roasted camelina seeds.