My mother in law taught me this crispy spring appetizer hack. With only 3 ingredients

Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup and lightly grease the foil with a tiny bit of olive oil or nonstick spray if you’d like.
Rinse the asparagus under cool water, then pat dry very well with a clean kitchen towel or paper towels. Snap or cut off the woody ends—usually the bottom 1 to 2 inches—so you’re left with tender spears.
Place the dried asparagus spears on the foil-lined baking sheet in a single layer. Drizzle the olive oil over the asparagus and gently toss with your hands to coat each spear lightly. Spread them back out again so they’re not piled on top of each other.
Take one slice of prosciutto and tear or cut it in half lengthwise, creating two long strips. Starting just below the tip of an asparagus spear, wrap one strip of prosciutto in a spiral down the length of the spear, leaving a little green showing between the spirals. Repeat with the remaining asparagus and prosciutto, arranging the wrapped spears back on the baking sheet with a tiny bit of space between each so they can crisp.
Bake in the preheated oven for 10 to 15 minutes, or until the asparagus is bright green and just tender, and the prosciutto is dark pink and crispy around the edges. Thinner asparagus will cook faster; thicker spears may need the full time.
Carefully transfer the hot prosciutto wrapped asparagus to a clean, foil-lined serving platter. Let them cool for 2 to 3 minutes so they’re easier to pick up, then serve while still warm and crispy.
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