4 ounces sliced prosciutto, torn into bite-size pieces
2 cloves garlic, minced
2 tablespoons dry white wine
2 pounds fresh asparagus, trimmed
½ teaspoon lemon pepper
Stir in wine.
Add asparagus and prosciutto, toss to mix.
Cook, tossing occasionally, until asparagus is bright green and crisp-tender, about 10 minutes, depending upon thickness.
Season with salt and lemon pepper.