Maple Glazed Asparagus Bundles

Very fancy looking with minimal work!  Great with anything on the Barbecue!

1 large bunch asparagus, about 24 to 32 spears, trimmed
1/2 red pepper, sliced into long thin strips
8 slices trimmed, thinly sliced black forest ham or prosciutto about 125 g
1/3 cup Diana Sauce, maple flavour
2 tsp coarsely cracked mixed peppercorns
2 tsp lemon zest
1 tbsp each lemon juice and melted butter

1. Preheat the grill to medium high.  Blanch the asparagus in boiling salted water for 3 minutes.  Rinse under cold running water until cool.  Drain well and pat dry.
2. Divide the asparagus into 8 bundles.  Add a few strips of the red pepper to each bundle.  Wrap the ham tightly around the base of the asparagus.  Secure each bundle firmly together with a toothpick.
3. Stir the sauce with the lemon zest, juice and butter.  Brush half of the sauce over the bundles.  Sprinkle the ham or prosciutto evenly with cracked pepper.
4. Grill the bundles for 2 minutes.  Turn and brush with remaining sauce.  Grill for 2 minutes, turning as needed, until the vegetables are marked ad the ham or prosciutto is crisp.  Remove the toothpicks before serving.