2 pounds fresh asparagus, ends trimmed
4 ounces prosciutto, cut lengthwise into 2-inch strips
Olive oil, for drizzling
Fig balsamic vinegar, for drizzling
Shaved Parmesan cheese, for garnish
Prepare a medium-hot fire in your grill.
Wrap each asparagus spear with a slice of prosciutto. Drizzle the spears with olive oil to lightly coat.
Place the spears perpendicular to the grill rack. Grill until the asparagus is crisp-tender and the prosciutto has blistered, turning often, 8 to 10 minutes. Set the asparagus on a serving platter and splash on the fig balsamic vinegar to taste. Sprinkle with the shaved Parmesan. Serve hot or at room temperature.