Asparagus Prosciutto Bundles With Arugula

• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon white wine vinegar
• 1/2 pound thin asparagus (about 24 spears), ends trimmed about 2 inches
• Sea salt, to taste
• Freshly ground pepper, to taste
• 2 cups loosely packed arugula leaves, washed, drained, and stems removed
• Juice of 1 medium lemon (about 3 tablespoons)
• 3/4 cup (3 ounces) pecorino cheese, half shaved into thin slices and half grated
• 12 thin slices prosciutto (about 6 ounces)

1. Preheat grill to medium-high heat.
2. Drizzle 1 tablespoon olive oil and vinegar over asparagus; toss lightly to coat. Season with sea salt and pepper.
3. Grill asparagus, uncovered, at medium-high heat, turning often, 4 minutes or until spears are tender, turn bright green, and begin to char slightly. Remove from grill, and set aside.
4. Toss arugula with remaining 1 tablespoon olive oil, lemon juice, and grated cheese. Season with sea salt and pepper.
5. Place 4 slices of prosciutto flat on a work surface, and top each with 2 asparagus spears, 4 to 5 arugula leaves, and 1 slice of pecorino; roll into a spiral, leaving spears and tips of arugula showing. Repeat procedure with remaining ingredients.

extravirgin olive oil, white wine vinegar, thin, salt, freshly ground pepper, arugula, lemon, pecorino cheese, thin

Taken from www.myrecipes.com/recipe/asparagus-prosciutto-bundles-with-arugula (may not work)