My mother in law taught me this crispy spring appetizer hack. With only 3 ingredients you get the perfect salty crunch that everyone will beg you to make again.

This 3-ingredient prosciutto wrapped asparagus is a crispy spring appetizer hack my mother-in-law taught me years ago. It’s the kind of recipe you can throw together in minutes, but it tastes like something from a little bistro in the city. The salty crunch of the prosciutto against the tender roasted asparagus makes everyone hover around the serving platter, and I’m always asked to make it again for holidays, graduations, and casual grill nights.

Serve these prosciutto wrapped asparagus spears warm right off the baking sheet or transferred onto a foil-lined platter for easy cleanup. They’re perfect alongside grilled chicken, steak, or burgers, and they make a lovely starter with a glass of chilled white wine or sparkling water with lemon. For family nights, I like to set them out with a simple cheese board and some crackers so everyone can nibble while the main dish finishes. They also travel well for potlucks—just rewarm in a low oven for a few minutes if you can.

Servings: 4

1 pound fresh asparagus, ends trimmed

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.

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.