This is so simple that it is hardly a recipe at all but we do them all the time so I had to include them in our little collection, they are really adaptable, great as finger food, on the bbq or as we often have them as a fast dinner with mash or potato salad, so simple, so fast and everyone loves them, this little gem originally came from a Donna Hay magazine. This recipe is enough for eight rolls which is dinner for two or nibbles for four, they look much fancier than they are and are a great way to use the lovely spring asparagus that's around at the moment.
2 bunches asparagus
8 thin slices prosciutto
Blanche or microwave the trimmed asparagus spears for one minute. Drain and then lay 2 to 4 spears in the middle of each piece of prosciutto depending on the age and size of your asparagus, ie 4 for young thin asparagus and 2 for more mature spears, then roll them up.
Once they are all rolled up, put them on a plate and give them a good squeeze of lemon juice, some cracked pepper and a drizzle of olive oil, pan fry or bbq till the prosciutto is golden and the asparagus is cooked, serve with an extra squeeze of lemon juice.