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

For extra crunch, you can bake them an additional 2 to 3 minutes, just watching closely so the prosciutto doesn’t burn. If you have little ones who are unsure about prosciutto, roast a few plain, oiled asparagus spears on a separate corner of the pan so they can try the veggie on its own. For a milder saltiness, use half a slice of prosciutto per spear and stretch it a bit thinner as you wrap. You can also swap olive oil for avocado oil if that’s what you keep on hand. If you want a tiny flavor twist while still keeping it simple, very lightly sprinkle black pepper or a squeeze of lemon over the finished asparagus right before serving—just remember that prosciutto is already quite salty, so taste before adding anything else. Food safety tips: Keep prosciutto refrigerated until you’re ready to assemble and avoid leaving it out at room temperature for more than 2 hours. Wash your hands before and after handling the raw asparagus and prosciutto. Make sure the asparagus is fully dry before wrapping so the prosciutto can crisp instead of steam. Store any leftovers in a covered container in the refrigerator and reheat in a hot oven for a few minutes to re-crisp before serving.