Whisk together lemon juice, olive oil and dijon mustard until fully combined. Season with sea salt and ground black pepper. Drizzle over your asparagus when read to be placed in the oven. You can alternatively make the dressing ahead of time and store in the fridge for 3 days until ready to use.
For the Asparagus
Preheat oven to 400 degrees Fahrenheit. Wash and trim asparagus ends off the bottom. Slice the prosciutto into thin slices and wrap tightly around each asparagus spear. You can alternatively wrap one slice of prosciutto around a bundle of asparagus, 2-4 spears at a time.
Place wrapped asparagus on baking sheet covered in aluminum foil. Drizzle vinaigrette dressing over asparagus and bake for 15 minutes. Flip and bake for an additional 10 minutes.