Preheat the oven to 425°F (220°C). Rinse 1 lb asparagus under cold water and pat dry. Snap or trim the woody ends (about 1–1.5 inches) by bending each spear until it naturally breaks, or line up the bunch and cut the bottom 1–1.5 inches off with a knife.

Season asparagus

Place the trimmed asparagus on a rimmed baking sheet. Drizzle with 2 tbsp extra-virgin olive oil and sprinkle evenly with 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp freshly ground black pepper, and 0.25 tsp red pepper flakes. Toss the spears with your hands or tongs so each is evenly coated and spread them into a single layer.

Roast asparagus

Roast the asparagus in the preheated oven for 8–12 minutes, depending on thickness: thinner spears 8–9 minutes, medium 10 minutes, very thick 11–12 minutes. They should be tender-crisp and slightly browned at the tips. Remove from oven and let cool for 2 minutes so they are easier to handle.

Assemble prosciutto wraps

While asparagus rests, lay out 6 slices of thin prosciutto on a cutting board. If desired, cut each prosciutto slice in half lengthwise to make 12 narrower strips. Take one roasted asparagus spear and wrap one prosciutto slice (or half slice) around the center or at an angle so the prosciutto overlaps slightly. Secure with a toothpick if needed. Repeat with remaining spears and prosciutto.

Finish and serve

Zest the lemon over the wrapped asparagus, then cut the lemon in half and squeeze about half the juice (approximately 1–2 tsp) evenly over the bundles. Using a microplane or fine grater, shave or grate about 1 oz parmesan cheese over the top. Arrange on a serving platter and, if desired, sprinkle a final pinch of kosher salt and black pepper to taste. Serve warm as an appetizer or side.

Optional variations & tips

For a crispier prosciutto exterior, broil for 1–2 minutes after assembling, watching closely to avoid burning. Alternatively, grill the asparagus before wrapping for smokier flavor. If serving cold, roast and cool asparagus fully before wrapping and serve chilled.