Grilled Ribeye Steak with Baby Asparagus

Massage olive oil and chopped herbs into the steak. Season with pepper on both sides. Let it rest at room temperature. Meanwhile, blanch the asparagus in boiling water for 3 minutes. Then immediately cool it in ice water. Wrap approximately 5 pieces of asparagus in one slice of prosciutto each.

Heat the grill and grill the meat intensely for 3 – 4 minutes on each side for medium-rare doneness. Then remove the meat from the grill and let it rest under a lid for 10 minutes. Meanwhile, grill the asparagus for 2 – 3 minutes, turning occasionally. Slice the meat into thin pieces, season with salt, and serve with grilled asparagus. A baked herb-butter baguette makes an excellent side dish.