1 bunch of asparagus, thick or thin
1 package of thinly sliced proscuitto
Freshly ground black pepper
Preheat the grill or a grill pan to medium-high heat, and oil the grate. Wash, dry and trim asparagus spears. Lay out one piece of proscuitto on a work surface. Bundle a few spears of asparagus together near one end of the proscuitto, and wrap them up tightly with the meat. Lay seam side down on a plate. Repeat with remaining asparagus and proscuitto. Brush the bundles lightly with olive oil. Drizzle with a few splashes of balsamic vinegar. Season with freshly ground pepper to taste.
Transfer the bundles to the heated grill, seam side down, and cook until nice grill marks have formed. Flip gently with tongs, and repeat on the second side. Cook until the asparagus has reached your desired doneness, testing it with a fork. Remove from the grill, transfer to a platter, and serve.