Grilled Prosciutto-wrapped AsparagusBy Steven BiggsGardener, Garden Writer, Garden Coach, Horticulturist 
If you grow asparagus, you might be tiring of steamed asparagus by now, as we approach the end of asparagus season.
Here’s a simple asparagus recipe that can be served either warm or cold. Use it as a main dish, side dish, or even atop a salad. Simply wrap asparagus spears with prosciutto, then grill them on the barbeque—or broil in the oven. I don’t usually cloak the whole spear in prosciutto, as prosciutto is so salty that it would be overkill. Covering half the spear is ample. While you want the prosciutto to become a bit crispy, don’t overcook the asparagus, a sin in my books. IT SHOULD STILL HAVE A CRUNCH TO IT. My wife Shelley likes to brush the combo with olive oil before cooking, though I skip this step and cook it unadulterated.
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