This is another version of asparagus wrapped in prosciutto but it's the best one and the easiest.

(OK, a quick side-note on Prosciutto thickness: Prosciutto should be sliced thin, but not too thin. If you have to ask your wife to scrape it off the paper because she has longer finger nails, it's too thin. If you can stack it like drywall, it's too thick. Perfectly sliced prosciutto is opaque, not see-through -- as thick as two pieces of paper, not one.)

Cut the firm ends off the asparagus. A good way to do this is to take one spear and bend it until it snaps. Wherever it snaps along its length is where you cut the other spears. Wrap each spear with prosciutto. A well wrapped spear is one where you can see about an inch of asparagus on each end and you have two layers of prosciutto around the spear. Heat the olive oil and drop half the spears into the pan. Sauté the spears for about 3 minutes over medium heat or until the prosciutto smells good and starts to crisp. Place spears on a platter and sprinkle the Reggiano over it all. Serve warm. Repeat when needed.
Pinot Grigio or Vernaccia di San Giminano would be great with this!