20 lg. asparagus spears (1 1/4 - 1 1/2 lbs. total)
1/2 c. dry white wine
1/4 c. whipping cream
2 tsp. Dijon mustard
4 tbsp. butter
4 thin slices prosciutto (opt.)

Snap off and discard tough ends of asparagus. Peel stalks with a vegetable peeler; set aside.

In an 8" to 10" frying pan, combine wine, cream and mustard. Bring to a boil over high heat, stirring constantly, and boil until mixture forms large, shiny bubbles and is reduced by half. Add butter and stir constantly until completely blended. Keep warm over lowest heat.

Place asparagus in 1" of boiling water in a 10" to 12" frying pan; boil, uncovered, just until spears turn bright green and are tender crisp when pierced in thickest part (2-3 minutes). Drain well.

Arrange 5 asparagus spears on each of 4 salad plates or make 4 groups of asparagus on a serving tray (drape on slice of prosciutto over each group if you would like to). Offer pepper to sprinkle and sauce to spoon over individual servings. Makes 4 servings.