Peel asparagus stalks, if desired.
In a wide frying pan, bring 1 inch of water to a boil over high heat.
Add asparagus and cook just until tender-crisp to bite (about 4 minutes).
Drain, immerse in ice water until cool, and drain again.
Divide asparagus between 2 salad plates.
In a small frying pan, combine prosciutto, 1 1/2 teaspoons of the oil, and garlic.
Cook over medium-high heat, stirring, until prosciutto curls and garlic is golden (about 5 minutes).
Remove from heat and stir in lemon juice, mustard, and remaining 2 tablespoons oil.
Spoon dressing over asparagus; offer lemon wedges to squeeze over asparagus to taste.