1. Place steamer basket in Dutch oven or large skillet. Add enough water to come just below the bottom of the basket. Bring to boiling. Place asparagus in basket. Reduce heat to medium-low. Steam asparagus, covered, for 4 minutes. Remove asparagus from basket. Immerse in ice water to cool quickly. Drain asparagus. Pat dry with paper towels.
2. Cut prosciutto into ten strips that measure about 5- x 2-inches each. Reserve any remaining prosciutto. Wrap one strip of prosciutto around 2 asparagus spears. Place on serving platter. Repeat with remaining prosciutto strips and asparagus. Whisk together vinegar, oil and mustard. Drizzle over asparagus bundles. Lightly sprinkle with pepper.
3. Cut any reserved prosciutto, turkey slices or Genoa salami into desired sizes. Arrange meats, cheese, crackers and olives beside asparagus bundles on serving platter.