1/2 cup dry white wine or additional reduced-sodium chicken broth
2 tablespoons capers, drained
1 tablespoon minced shallot
1 tablespoon rubbed sage
1 tablespoon minced fresh parsley
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon butter
2 pounds fresh asparagus, trimmed
2 thin slices prosciutto or deli ham, cut into thin strips
2 tablespoons grated Parmesan cheese
In a small saucepan, bring broth and wine to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until reduced to about 3/4 cup. Stir in the capers, shallot, sage, parsley, garlic, thyme and pepper flakes. Return to a boil. Reduce heat; simmer 4-5 minutes longer. Stir in butter until melted.
Place asparagus in a 3-qt. baking dish coated with cooking spray. Pour sauce over asparagus; top with prosciutto. Bake, uncovered, at 400° for 12-15 minutes or until tender. Sprinkle with cheese before serving.