5 white asparagus spears or white carrots, per hand
10 slices prosciutto, thin
bunch fresh herbs
1/4 cup balsamic glaze
Trim asparagus spears. Since fingers are different sizes, the thickest spear should be 4.5 in. (12 cm) long (for the thumb), the thinnest 4 in. (10 cm) long (pinky), two intermedite ones should be 6 in. (16 cm) long (index and ring) and one, 7 in. (18 cm) long (middle).
If using carrots, cut off the stem end and trim according to above asparagus length.
Poach until tender, then drain and cool.
Wrap prosciutto loosely around each spear (or carrot) leaving the tips out, and arrange on a platter in the shape of a hand. Fill hand with bunch of herbs.
Brush "nails" with a balsamic glaze for a nice touch!