I saute fresh asparagus in either olive or peanut oil leaving medium tenderness. Then squeeze lemon juice on them and refrigerate. After cooling I take prosciutto and spread cream cheese on one side, I then wrap barber pole style around each stalk. Makes an excellent appetizer.

Hey BigJim, I have yet another recipe using proscuitto and asparagus that may interest you...

Asparagus Wrapped in Prosciutto and Cheese

INGREDIENTS -
2 cups garlic and herb cheese spread (Rondele' Herb & Garlic Spread works well)
Zest of 1 lemon
1/2 bunch chives, finely chopped
24 slices of Prosciutto di Parma or Serrano ham—ask the butcher to slice it thick, almost as thick as bacon.
24 stalks of asparagus (do not use pencil asparagus. It should be approximately 1/2" thick)

Spread the cheese on top of the prosciutto and top with lemon zest and chopped chives. Place the asparagus in the middle and roll on an angle.
Hold together using a pick.

Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Another easy recipe with prosciutto/pancetta:

Wrap skinny bread sticks with prosciutto. Serve as part of an antipasto tray. Fabulous.

Three of my favorite things... Asparagas, Prosuitto & cheese!
I like to roast my asparagas with garlic, onion & olive oil in the oven first, roasted al dente... then cool...
and use for anything from appetizers to in an omelette with Nova Lox, onion & CC...
or on a bagel with CC, onion, capers... and lox...

One slice of prosuitto on a ham & swiss sandwich is excellent too!