These make a wonderful first course or hors d'oeuvre with a crisp glass of Pinot Grigio.
Preheat grill to medium-high heat.
Drizzle 1 tablespoon olive oil and vinegar over asparagus; toss lightly to coat. Season with sea salt and pepper.
Grill asparagus, uncovered, at medium-high heat, turning often, 4 minutes or until spears are tender, turn bright green, and begin to char slightly. Remove from grill, and set aside.
Toss arugula with remaining 1 tablespoon olive oil, lemon juice, and grated cheese. Season with sea salt and pepper.
Place 4 slices of prosciutto flat on a work surface, and top each with 2 asparagus spears, 4 to 5 arugula leaves, and 1 slice of pecorino; roll into a spiral, leaving spears and tips of arugula showing. Repeat procedure with remaining ingredients.
Delicious! Although I mostly used whatever I had at home. I had asparagus, and prosciutto and lemon. So basically skipped the arugula.