Preheat oven to 450°F.
After washing the recent asparagus, pat it dry and prepare the asparagus spears in order that they’re all going through the identical path. Then trim off the woody ends, ensuring the asparagus spears are roughly the identical size.
Divide the asparagus spears into two or three bundles. In case you have lengthy, skinny asparagus spears, break them into bundles of three or 4.
Fastidiously slice the feta into ⅛-inch slices and high every bunch with a slice of feta.
Use paper towels to unfold olive oil over the floor of the baking sheet to create a skinny layer of oil.
Place a slice of ham flat on a piece floor. Take a bunch of feta cheese and place it close to the highest of the ham slices. Fold the highest of the ham slice over the cheese, then beginning on the backside of the ham slice, wrap the meat across the wrap.
Repeat with remaining asparagus bunches, inserting every wrapped bunch on the ready baking sheet.
Drizzle the ham bundles wrapped with extra olive oil and bake for 10 minutes, checking midway by means of for browning. The roasted asparagus is finished when it is tender and the prosciutto is crispy.
Whereas the asparagus is roasting, chop about 1/4 cup of uncooked, unsalted pistachios. Place the nuts in a dry nonstick pan and toast over medium warmth, shaking the pan repeatedly, till toasted, about 3-4 minutes. Place the toasted nuts in a small bowl, drizzle with olive oil, then pinch within the dried thyme and crushed pink pepper flakes. Put aside.
When the prosciutto-wrapped asparagus is cooked, fastidiously switch the asparagus bundles to an oblong plate. Drizzle with olive oil and balsamic glaze. High with crumbled feta cheese. Lastly, high with toasted vanilla pistachios.
