Trim off the woody ends of each asparagus and gently peel the outermost layer of the asparagus stalk with a vegetable peeler.
Wrap the asparagus stalks in 1/2 a slice of prosciutto, leaving the tips exposed.
Place the asparagus onto the prepared baking sheet, drizzle with a little olive oil and and season with salt and pepper.
Bake for about 15-20 minutes (cooking time depends on the thickness of the spears, and if you like your white asparagus quite tender then bake for an additional 5 minutes) until the prosciutto is a crispy golden brown and the asparagus tender. Be sure to give the baking sheet a good shake halfway through cooking, so the prosciutto has a chance to get crispy all around.
Transfer the asparagus to a serving plate, garnish with the lemon juice, zest and parsley. Serve warm or at room temperature. Enjoy!
If you have sumac in your pantry, then you can replace the lemon juice and lemon zest with about a teaspoon of ground sumac. This gives the asparagus a deep and rich lemony flavour.
If substituting green asparagus for white, then the stalks do not need to peeled and the cooking time will be less, depending on how tender or crisp you prefer the stalks.