Butter-Braised Asparagus with Proscuitto – – butter, asparagus (fresh, trimmed of tough ends.), chicken broth, proscuitto (sliced thin, cut long-ways into three thin strips each), Parmesan cheese, Melt the butter in a large skillet. Add the trimmed asparagus and saute for a minute. ; Add the chicken broth, bring to a boil and reduce to simmer. Braise for a few minutes, testing desired doneness. Cook to al dente. Remove from pan and cool.; Reserve 6 stalks of cooked asparagus for the risotto. ; Wrap the remaining 6 stalks of cooked asparagus with thin strips of prosecution. Plate and sprinkle top with Parmesan cheese. ; –