Asparagus Prosciutto Bundles With Arugula

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2 tablespoons extra-virgin olive oil, divided

1 tablespoon white wine vinegar

1/2 pound thin asparagus (about 24 spears), ends trimmed about 2 inches

Sea salt, to taste

Freshly ground pepper, to taste

2 cups loosely packed arugula leaves, washed, drained, and stems removed

Juice of 1 medium lemon (about 3 tablespoons)

3/4 cup (3 ounces) pecorino cheese, half shaved into thin slices and half grated

12 thin slices prosciutto (about 6 ounces)

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