Instructions

1. Bring large pot salted water to a boil. Blanch asparagus 30 seconds to 90 seconds, depending on thickness or until asparagus just bends.
2. Drain in ice cold water. Blot dry with a paper towel or clean cloth. Whisk together olive oil, vinegar and garlic and roll and marinate asparagus in vinaigrette 15-30 minutes at room temperature.
3. Trim prosciutto into 24, 2-inch X 3-inch pieces. Wrap each spear with a prosciutto slice. Arrange on a platter or individual plates. Grate pepper over spears, sprinkle with blue cheese and serve.