Heat an inch of water to a simmer in a medium saucepan, add the asparagus, cover and simmer for 2-3 minutes, until bright green and tender-crisp.
Plunge into a bowl of ice water to stop them from cooking, and pat dry on a clean tea towel.
Cut slices of prosciutto in half lengthwise and wrap one piece around each asparagus stalk, starting under the blossom end and wrapping it down the length of the stalk, leaving each end exposed
Alternatively, heat a small drizzle of oil in a heavy skillet set over medium-high heat and cook the prosciutto-wrapped stalks, turning as needed, for 3-4 minutes or until the prosciutto is golden and tightly wrapped around the asparagus.
