1 pound asparagus, ends trimmed
1/4 pound shitake mushrooms, stems removed, sliced 1/4 inch thick
2 ounces thinly sliced prosciutto, cut into 1/4 inch strips
2 tablespoons olive oil
1/2 teaspoon kosher salt
Ground black pepper, to taste
Grated nutmeg
3 tarragon sprigs
1. Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as pan). Lay asparagus in a pile in center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoon oil and season with 1/4 teaspoon salt, the pepper and nutmeg. Toss vegetables to coat evely. Lay tarragon over top.
2. Fold parchment to completely enclose vegetables, and staple top and sides shut. Transfer pan to oven and bake for one hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.