Prosciutto wrapped asparagus with lemon-infused olive oil

Now that spring has finally come it's time to get out on the deck and Barbeque!

You will need:
24 pieces of asparagus
12 thin slices of prosciutto
Fresh parmesan cheese
Balsamic vinegar (optional)
For the Lemon-Infused Olive oil:
½ C extra-virgin olive oil
Rind of 1 lemon, peeled off in thick strips with a knife or vegetable peeler, without the white pith

To prepare the asparagus:
Wrap 2 thin or one thicker stalk of asparagus tightly with prosciutto and grill over medium-high heat on the barbeque for about 5 minutes, turning, or until prosciutto becomes crispy.
To make the Lemon-Infused Olive oil:
Combine olive oil and lemon rind in a small pot; simmer for 5 minutes. Allow to cool and strain out rind.
To serve:
Drizzle hot grilled asparagus bundles with balsamic vinegar and the lemon-infused oil. Grate fresh parmesan over if desired.
Makes 4 servings; count each serving as 1 protein and 2 fats.
Recipe courtesy of Derek Cotnam and the Ottawa Citizen.