Bring salted water to a boil over high heat in a 4-quart pot. Add asparagus and cook until tender crisp, 3 minutes.
Using thongs, remove asparagus to ice bath (large bowl filled with ice and water) to stop the cooking and preserve color. Remove to paper towel lined plate and dry completely.
Place a half slice of prosciutto on your working surface, spread about a 1/4 teaspoon boursin down the center, dollop a small drop of honey over cheese. Place asparagus on top of cheese and roll prosciutto over the asparagus, making a cigarette. (leaving tip and end exposed) Working a few at a time display on a platter and enjoy! ♥