Roast or blanch the asparagus, very briefly...just until they are bright green and still crisp.
Then wrap each spear in a slice of proscuitto and serve at room temperature.
The proscuitto provides the salt and that's it!
Linda C

Thanks Linda it sounds too easy! I read a recipe that said to spread a whipped cream cheese mixtue on the proscuitto before wrapping maybe it helps it to stay on the aparagus.