Prep: turn on your broiler. Cut off the ends of the asparagus, wash, and dry it. Slice the prosciutto in half length-wise. Add a very light coating of olive oil to a baking sheet.
Wrap one piece of prosciutto around each spear, starting just under the head and wrapping in a downward spiral. Lay each spear on the baking sheet so that they are not touching each other.
Place under the broiler for about 3-4 minutes, then rotate the spears and broil another 3-4 minutes until the prosciutto is crisp and the asparagus is just starting to brown. Remove from the oven and set aside to cool.
While the asparagus is cooling, add the almonds to a small dry skillet over medium heat. Toast for about 3 minutes until they just start to brown. Remove from heat.
Present: arrange the asparagus spears on a serving tray. Toss the toasted almonds all over the asparagus, then the Gorgonzola cheese. Serve!
** Nutritional information is an estimate and may vary.