Trim the woody ends from the asparagus stalks by snapping them at their natural breaking point or cutting about 2 inches from the bottom. Pat the asparagus dry with paper towels to remove any moisture, which helps the prosciutto adhere better and allows for better browning on the grill. While preparing the asparagus, preheat your grill to 375°-400°F so it reaches the proper temperature by the time you're ready to cook.

Lay out the prosciutto slices and cut them into strips approximately 3-4 inches long. Take each asparagus stalk and wrap a prosciutto strip around it in a spiral or diagonal pattern, starting near the tip and wrapping toward the base. The prosciutto will add flavor and help keep the asparagus moist during grilling. I like to wrap 2-3 pieces of prosciutto per stalk for extra richness, but you can adjust based on your preference and prosciutto thickness.

In a small bowl, whisk together the honey and water until smooth and slightly thinned—this makes it easier to brush onto the asparagus during cooking. In another small bowl or on a plate, combine the sea salt, freshly cracked black pepper, and lemon zest. This seasoning mixture will be applied to the asparagus just before grilling, and the lemon zest adds brightness that cuts through the richness of the prosciutto.

Lightly brush the prosciutto-wrapped asparagus with olive oil and then sprinkle evenly with the salt, pepper, and lemon zest mixture from Step 3. Place the asparagus perpendicular to the grill grates (or use a grill mat to prevent them from falling through) and cook for 6-8 minutes total, turning every 2 minutes to ensure even charring and prevent burning. During the final minute of cooking, brush the asparagus bundles with the honey-water glaze from Step 3, allowing it to caramelize slightly on the grill.

Transfer the grilled asparagus to a serving platter and drizzle with any remaining honey glaze. The prosciutto should be slightly crispy at the edges while the asparagus remains tender inside. Serve immediately while the asparagus is still warm and the prosciutto is at its crispiest.