Grilled Ribeye Steak with Baby Asparagus Wrapped in Ham

Mix the olive oil with the finely chopped herbs (thyme, rosemary, marjoram) and massage it into the ribeye steak. Season generously with pepper on both sides. Let the meat come to room temperature before grilling.

Meanwhile, blanch the baby asparagus in boiling water for about 3 minutes, then immediately quench in ice water. Tightly wrap about 5 asparagus spears each in a slice of Prosciutto crudo.

Heat the grill strongly. Sear the steak on each side for about 3–4 minutes (for medium-rare). Remove the meat from the grill and let it rest, covered, for about 10 minutes.