In a large skillet of simmering water, cook the asparagus until crisp-tender, 3 minutes; drain.

On a large plate, toss the asparagus with the tarragon, lemon zest, 2 tsp. EVOO and pepper.

Divide into 4 bundles, then wrap each bundle with 2 slices of prosciutto. In a large nonstick skillet, heat the remaining 1 tsp. EVOO over medium-high. Add the asparagus bundles and cook until the prosciutto is browned and crisp, about 3 minutes