Soften a brick of cream cheese and add in 1 teaspoon each of crushed garlic, onion powder and parsley.
Spread the herbed cream cheese on thin sliced prosciutto and use as a glue to wrap around individual asparagus spears.
Once you have a wholesome stack of wrapped asparagus, place them on a hot preheated grill (smoke dial turned to 500) for just a few minutes, flipping once.
Top with crushed pistachio, shaved parmesan and a drizzle of extra virgin olive oil.
Eat them hot!