In a small bowl, combine the oil, lemon rind, rosemary, garlic and salt and pepper to taste.
Rinse and pat the turkey breast dry, then rub all over with the oil mixture.
Wrap the prosciutto around the turkey breast, then secure the prosciutto in place with the butcher’s twine. Tie one around the length of the turkey breast, then two or three more strings around the breast horizontally, making sure that the prosciutto will remain in place.
Place the turkey in the fridge for an hour or two for the flavours to meld. You can also do this in the morning and leave it until you are ready to grill.
Preheat grill to 400°F, preparing for both direct and indirect grilling.
Place the turkey breast on the hot side of the grill to sear for about 3 to 5 minutes per side. Then move the turkey to the “off” side of the grill into a roasting pan with a rack to catch the juices. Turn the grill down to low. You are aiming for about 300°F.
Grill roast the turkey, uncovered for about 30 minutes more, or until a meat thermometer reads 165°F.
Remove the turkey to a plate to rest. Capture as much of the juices as you can and put them into a pot to make gravy.
While the turkey is resting, steam the asparagus for 3 to 5 minutes, or until tender. Drain the water into a dish and add the pancetta to the asparagus, as well as the roasted garlic. Cook until the pancetta is crispy.
While the asparagus is cooking, heat the pan drippings, and any extra juices that the turkey has dripped, in a small pot over medium low heat. If there isn’t much there, add 1 tbsp. of butter. Before the drippings start to boil, add flour a little at a time, until you have a thick paste. Then add the liquid from the asparagus, a little at a time. If you cooked other veggies, including potatoes in water, save that to use as well. If you don’t have enough liquid, use chicken or turkey stock. Allow the gravy to come to a simmer and thicken until you are happy with the consistency. For a more detailed instruction on making the perfect pan sauce, read my article.
Slice the turkey breast and serve over a bed of asparagus and drizzled with the gravy.