Asparagus and Prosciutto Bundles
Rinse the asparagus, peel and snap off the woody ends. Bring 2 liters (approximately 8 cups) water to a boil with the lemon juice, sugar and salt. Add the asparagus and cook for about 6 minutes, until al dente. Shock in ice water and drain.
Divide the asparagus into 8 piles and wrap each with 1 piece of prosciutto.
Heat the oil in a large frying pan and sauté the asparagus bundles until crispy, about 5 minutes. Season with salt and pepper.