Garlic-Roasted Asparagus

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1/4 pound prosciutto, thinly sliced

2 pounds asparagus, tough ends trimmed, rinsed and patted dry

Salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons minced garlic

2 teaspoons fresh lemon juice

1/4 cup pine nuts

3 hard-boiled eggs, sliced