Preheat oven to 410 degrees Fahrenheit.

Melt the butter in a small saucepan, add minced garlic and cook for a minute until fragrant.

Lay the thin sliced chicken breasts flat, sprinkle with salt and pepper and brush with melted butter with garlic using a pastry brush (on one side only). Don’t use up all the butter.

Place 4 asparagus stalks on each chicken breast and roll the chicken around asparagus tightly. Asparagus ends should be sticking out on both sides.

Season the rolled up chicken with a little more black pepper.

Lay a prosciutto slice flat on a plate or cutting board, place the rolled up chicken with asparagus on one end and wrap in prosciutto. Proceed with the remaining chicken, one at a time.

Spray a baking pan with oil lightly and place all 6 chicken “rolls” on the pan. Brush the wrapped chicken and asparagus with remaining garlic butter.

Bake for about 20-25 minutes until asparagus looks slightly roasted and prosciutto is browned slightly.

Follow steps 2-6 in the oven method above.

Brush the wrapped chicken with remaining garlic butter.

Open the air fryer and spray the basket with a little oil.

Place the chicken in the basket and set for 5 minutes. Open the air fryer at the 5-minute mark, check for “doneness” and give the chicken a shake. Cook 2-3 minutes more or longer until it looks roasted.