Prosciutto & Asparagus on Potato Crisps

Ingredients
450 g asparagus, preferably thick spears
85-100 g sliced prosciutto
1 to 2 tbsp olive oil
ground black pepper
thin potato crisps/biscuits
lemon zest, optional
freshly grated Parmesan cheese, optional

Method
To prepare the asparagus, rinse and pat-dry. Snap off the tough ends of the asparagus. Set spears aside.
Cut prosciutto slices in half, down their length. Wrap each spear of asparagus with one strip of sliced prosciutto.
Lay the wrapped asparagus spears on the lined sheet pan.
Drizzle the asparagus with 1 to 2 tbsp olive oil. Sprinkle a pinch of ground black pepper.
Bake the asparagus for 8 to 10 minutes.
When done, it will be bright green and easily pierced with a fork, and the ham will be crisped around the edges.
Serve the same on potato crisps.
Top with lemon zest and freshly grated Parmesan cheese.