Preheat the oven to 220°C / 425°F (convection if available). Line a rimmed baking sheet with foil or parchment for easy cleanup. High heat will help the prosciutto crisp quickly without overcooking the delicate asparagus.

Prepare the asparagus: snap or trim the woody ends so you have 10 even spears (about 150 g total). Pat them dry with a towel — moisture prevents browning. Toss the spears with 1 tbsp (15 ml) of the olive oil and a pinch (about 1/4 tsp) of kosher salt; spread them in a single layer on the baking sheet.

Cut the prosciutto slices lengthwise into 2 thin strips (you'll have about 12 strips). Cutting lengthwise creates long, narrow strips that wrap cleanly around the spears and crisps evenly. If your prosciutto is very thin, you can wrap full slices instead.

Wrap: take one prosciutto strip and spiral it gently around an asparagus spear, starting near the bottom and finishing near the tip. Wrap 10 spears using 10 strips — reserve extras for any miswraps. The prosciutto should overlap slightly to hold but not be so tight it compresses the asparagus.

Roast: place the wrapped asparagus on the baking sheet and roast for 8–10 minutes, turning once halfway through. Watch the prosciutto — you want it set and just turning crisp at the edges while the asparagus becomes tender-crisp. Roasting at high heat renders fat from the prosciutto and crisps the exterior without drying the spears.

While the asparagus roasts, make the lemon vinaigrette: in a small bowl whisk together 1 tbsp fresh lemon juice, 1 tbsp extra-virgin olive oil, the lemon zest (about 1 tsp), remaining 1/4 tsp kosher salt, and 1/8–1/4 tsp freshly ground black pepper. Whisking emulsifies the oil and juice so the dressing coats the arugula evenly; the lemon brightens the salty prosciutto.

Toast pine nuts (if using) in a dry skillet over medium heat for 2–3 minutes, shaking the pan frequently until fragrant and lightly golden. Remove immediately to a plate to prevent burning — toasted nuts add a buttery crunch and depth of flavor.

Assemble the salad: place 100 g fresh arugula in a large bowl, dress with half the vinaigrette and toss gently to coat. Taste and add more dressing only if needed; arugula wilts quickly so add sparingly to keep it fresh and peppery.

Plate: arrange the dressed arugula on two plates, divide the prosciutto-wrapped asparagus evenly on top, and scatter toasted pine nuts (if using) over the salad. Finish with a very light drizzle of olive oil (optional) and a grind of black pepper. Serve immediately so the prosciutto remains slightly crisp.

Serve warm or at room temperature. The contrast of warm, savory prosciutto with cool, peppery arugula and bright lemon dressing is what makes this dish special — textural contrast and simple, focused flavors.