I never liked thin spindly asparagus. They were thin, spindly and easy to overcook. When we needed to serve asparagus and all that was available were blades of grass my hand was played. I needed a way to cook them well. Then I thought about my issue, the thickness. Since we had prosciutto on hand we could take the asparagus and bundle them together into one large spear. They would cook more evenly. Really, they would give me more wiggle room not to mess them up on the grill. The prosciutto is an added benefit of fatty, salty meatiness. We cooked the bundles on the Egg, and then let them rest on a platter to carry over cooking. The prosciutto browned. The outer asparagus charred. The inner spears steamed. The variety of textures and flavors proved the bundles were a delicious way to prepare the spindly spears. Now I am looking at what else we can bundle up in the kitchen.