Allow 2-3 asparagus stalks per person
Slices of very thin Prosciutto
Trim the asparagus and blanch them until just tender (2-4 minutes).
To blanch: Bring water to a boil in a large pot, and add the asparagus. Cook as per above. While the asparagus is cooking fill a large bowl with ice and water and set aside.
Remove the asparagus from the boiling water and immediately immerse in the cold water. After the stalks have cooled, drain and refrigerate until ready for wrapping.
To wrap, cut very thinly sliced Prosciutto into thirds, lengthwise and wrap the strips around the stalks in a spiral fashion.
Serve cold on a decorative dish.