Wash the asparagus and bend the asparagus until it breaks in the perfect spot. If you prefer them to be even, use that first asparaus as a guide to cut them all the same length.
Bring water to a boil and add salt.
Blanch the asparagus in boiling water for about 2 minutes or until they turn bright green.
While the asparagus is boiling, melt the butter. Add Italian seasoning and stir to combine. Set aside
Immediately transfer them to an ice bath to stop cooking.
To make the asparagus bundles, separate the prosciutto first then lay a few pieces out on your baking sheet, using parchment paper makes for easy cleanup.
Divide your asparagus into eight piles of a few stalks each. Then lay the asparagus bundle on top of the prosciutto and wrap it around as many times as it will go.
Repeat for all bundles, adding them to the baking sheet.
Drizzle the herbed butter over each bundle.
Sprinkle salt and pepper over each bundle.
Sprinkle the grated cheese over each bundle.
Bake in the oven at 400°F for about 10 minutes or until the cheese is melted and bubbly.
Transfer to a serving platter and pour any butter from the baking sheet back over the top of the bundles.