A recipe by Julie Van Rosendaal
Cut the queso fresco into fingers about the width of the asparagus (or a bit wider) and about 1/3-inch thick. Cut the slices of prosciutto in half lengthwise. Place a piece of cheese up against an asparagus stalk and wrap with prosciutto as if you were wrapping a splint.
Set a large skillet over medium-high heat or preheat the oven to 350˚F. (You can do this alongside something else as it’s baking.) Cook the asparagus stalks in the skillet or bake them on a sheet for 5-10 minutes, until the prosciutto is golden, the cheese is melting and the asparagus is tender-crisp.