It is considered within the realms of "proper etiquette" to eat asparagus with one's fingers.

I consulted with "Miss Manners", whom I consider the authority on matters such as this.

According to the web site "lifestyle.msn.com", Miss Manners answers the burning question...:

"Dear Miss Manners,
What is the correct way to eat whole cooked asparagus spears? Should they be cut one at a time? All at once or not cut at all and eaten one at a time?

Gentle Reader,
You won't believe it, but the correct way to eat asparagus, provided it is not dripping with sauce, is to pick it up with the fingers, bite its head off and then take as many bites as necessary to finish it off.
This is not the only correct way, Miss Manners admits. You can hold each stalk with asparagus tongs, if you have access to such a useful thing, or you can use the side of your fork to cut off one bite at a time. But if you want to shock people who think they know what is correct, treat it as a finger food."

Miss Manners did not extend her advise to include the appropriateness of eating prosciutto-wrapped asparagus and blue cheese with one's fingers. I think she would, however, approve, as long as you cupped your other hand under the spear to capture any crumbling cheese.

This is a great recipe to usher in asparagus season and an Easter holiday dinner menu.

Yield: 24 spears
Time: 40 minutes
Cost: apx. $10.00

Ingredients

24 asparagus, woody ends broken off or trimmed
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon minced garlic
5 ounces paper thin slices prosciutto* or other thinly sliced cured pork
3 tablespoons crumbled blue cheese

*I used a 5.3 ounce package of Stockmeyer German Prosciutto purchased from Trader Joes.

Directions

1. Bring large pot salted water to a boil. Blanch asparagus 30 seconds to 90 seconds, depending on thickness or until asparagus just bends.
2. Drain in ice cold water. Blot dry with a paper towel or clean cloth. Whisk together olive oil, vinegar and garlic and roll and marinate asparagus in vinaigrette 15-30 minutes at room temperature.
3. Trim prosciutto into 24, 2-inch X 3-inch pieces. Wrap each spear with a prosciutto slice. Arrange on a platter or individual plates. Grate pepper over spears, sprinkle with blue cheese and serve.