Roasted Asparagus with Prosciutto Gremolata

If you’ve never tasted asparagus roasted in cast iron, you’re in for a treat. The spears become bright green with a few charred spots and gain a depth of flavor impossible to achieve by boiling or steaming. Here, they’re topped with gremolata, an Italian mixture made with grated lemon, parsley, and garlic. I added a little prosciutto, as well.