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Make vinaigrette by whisking garlic, vinegar, mustard, and salt and
pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until
you reach the 1-cup mark.
Drizzle asparagus with olive oil and sprinkle with salt and pepper.
Working one spear at a time, roll each one in a piece of prosciutto.
Grill over direct heat on a charcoal or gas grill turning them only
once until prosciutto is crisp and the asparagus are crisp-tender, 5
to 6 minutes.
Arrange spears on each plate and drizzle with balsamic vinegar or
vinaigrette. Serve immediately.
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