Cook the prosciutto under a hot
grill for 4-5 minutes, turning once, until crispy and golden.
Break into about 7cm pieces.
Brush the asparagus with olive
oil, then cook on a very hot barbecue or char grill pan for 3-4
minutes, or under a hot grill for 5-7 minutes, turning occasionally.
Remove when the asparagus is
tender.
To make the dressing, place the
extra virgin oil, mustard and white wine vinegar in a jar with a
screw-top lid.
Shake together well.
Season to taste with sugar, salt
and cracked black pepper.
Divide the asparagus among four
serving plates, shake the dressing and pour it over the asparagus.