Preheat oven to 200°C. Line a baking tray with parchment.
Pour balsamic vinegar and honey into a small saucepan. Bring to a simmer over medium heat and reduce by half until syrupy, about 8-10 minutes. Set aside.
Take 2 asparagus spears and wrap them together with one slice of prosciutto, leaving the tips exposed.
Repeat with remaining asparagus and prosciutto.
Arrange bundles on the baking tray, drizzle with olive oil and grind over black pepper.
Roast for 12-15 minutes until asparagus is tender and prosciutto is crispy.
Transfer to a serving plate and drizzle with the balsamic reduction.