Blanch the asparagus in hot salted water for about 2-3 minutes. Strain well.
Wrap each spear in one piece of prosciutto toward the middle of the spear.
In a large skillet, add the oil; cook each asparagus spear until the prosciutto is crispy.
Place all in a baking dish and cover with cheeses and black pepper.
Bake until the cheese has melted and golden on top
Sprinkle black truffle sea salt on top.
Serve warm with a drizzle of balsamic.