16 asparagus spears, trimmed, bottom half of stems
8 large slices prosciutto, cut in half crosswise
3 tablespoons olive oil
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil, add the
asparagus, and cook for 5 to 6 minutes. Drain, and
when the asparagus is cool enough to handle, wrap each
spear with a slice of prosciutto. Brush the spears
with oil, and season with salt and pepper.
Set the grill on medium heat, and cook the asparagus
for 2 to 3 minutes per side, or until the prosciutto
Photograph by Christoper Baker.