Purple asparagus with bresaola

I can't stop making proscuitto-wrapped asparagus and the first thing I thought of when I saw purple asparagus at Whole Foods the other day was that we could wrap it with the bresaola we got from Di Paolo's. What an amazing combination, both visually and sensually. The thick grassiness of the purple asparagus foiled with the meatiness of the braesola is absolutely divine. It's really easy; just steam the asparagus until just cooked with salted water, plunge into an ice bath to stop them from cooking more, dry them off and wrap with wafer-thin braesola. An fantastic spring food.