Begin by preheating your oven to a high temperature of 450°F (220°C). A hot oven is crucial for achieving that delightful crispiness in the prosciutto while cooking the asparagus just enough without turning it mushy.

Line a baking sheet with aluminum foil. This makes cleanup a breeze and prevents any sticking. Lightly coat the foil with extra-virgin olive oil to ensure a golden crust forms on the prosciutto.

Take your fresh asparagus spears and give them a gentle wash. Trim off the woody ends — about an inch or so — to ensure you’re only eating the tender parts. Pat them dry with a clean towel, which is important for crisping.

Now comes the fun part! Take one slice of prosciutto and begin wrapping it around each asparagus spear. Start at the bottom and spiral up to the tip. The technique is simple — just ensure the prosciutto overlaps a bit so it cooks evenly and holds the asparagus securely.

Place each wrapped spear on your prepared baking sheet. Ensure they are well-spaced and not overcrowded to allow for even cooking.

Slide the baking sheet into your preheated oven. Let them bake for about 5 minutes. After this time, remove them from the oven and gently shake the pan or use tongs to roll each spear over. This will ensure an even cook as you return them to the oven. Bake for an additional 5 minutes, or until the asparagus is tender and the prosciutto is crispy.

Once cooked, take them out, sprinkle some lemon zest over the top, and finish with a crack of black pepper to enhance the flavor. Serve warm or at room temperature, and enjoy!