Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes.

Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels. 

Separate the asparagus into small bundles of 2 spears in each  bundle and wrap each one with a slice of prosciutto. Sprinkle each bundle with and lemon juice. Serve bleu cheese drizzled on top or as a side dipping dish.