Wash the asparagus, and pat dry. Cut the tough, woody ends off each asparagus spear.
Divide into little bunches. I usually divide one bunch of asparagus into 8-10 smaller ones.
Wrap each small bunch of asparagus in a piece of prosciutto.
Place on a baking sheet or in a large baking dish.
In a small bowl, mix together olive oil, garlic, salt, and pepper.
Drizzle the asparagus bundles with the olive oil/seasoning mix.
Place in oven for 10-12 minutes until prosciutto starts to get crispy and asparagus is bright green. Check to make sure asparagus is tender (not soft!).
Let sit for two minutes, and serve immediately.
Notes
These cute little bundles make a fun side dish for kids or an elegant appetizer. They can even be assembled ahead of time and kept in the refrigerator until time to cook.