1 lb. fat asparagus spears
2 Tbl. pure olive oil
pinch of salt
pinch of ground pepper
1/4 cup extra virgin olive oil
1 lemon, quartered
1/4 lb. thinly sliced prosciutto
lemon wedges

Heat grill. Toss asparagus with pure olive oil and
sprinkle with salt and pepper. Grill asparagus over
medium hot heat for about 5 minutes, turning spears
until skin is shriveled and slightly charred all over.
Test asparagus for doneness at its thickest point
with tip of knife. Asparagus should feel soft in
center. Transfer asparagus to warm plates. Drizzle
with extra virgin olive oil and squeeze lemon quarters
over asparagus. Divide prosciutto onto plates. Garnish
with lemon wedges if desired.