Prosciutto Wrapped Asparagus

Prosciutto-wrapped asparagus is an easy way to make an elegant side dish or appetizer that’s ready in less than thirty minutes. It’s simple enough for weeknight dinners and yet sophisticated enough for Easter, Mother’s Day, Showers, or cocktail parties.

I love how the salty prosciutto enhances the earthiness of the asparagus. This may be my favorite way to eat asparagus! They’re great for a light lunch or to munch on while preparing dinner. 

Prosciutto Wrapped Asparagus

For this recipe, thicker asparagus stalks tend to work better. If you have thin stalks, bunch three or four of them together and then wrap the bundle with the asparagus.

To trim the asparagus, I like to take one spear and break it into two pieces. Line up the remaining stalks by the tips. Use the snapped stalk to trim the remaining asparagus so they are all at equal lengths. 

Don’t discard the trimmings. Toss them into a zip-top bag and freeze until you have a full bag. At that time, boil them until very tender. Push the tender, cooked trimmings through a medium-mesh strainer. Discard the woody pulp in the strainer. Use the cooking water and the meaty pulp to make asparagus or vegetable soup.

Use thinly sliced prosciutto. Don’t fret if it tears a bit while wrapping it around the asparagus. As it roasts, the ragged ends fuse.

How To Choose And Store Asparagus

1. Choose stalks that have buds (tips) that are firm and tightly closed. They should be dark green, sometimes with a purple tinge.
2. The stalks should also be firm, unwilted, and smell fresh. Asparagus that’s beginning to spoil will have a funky, pungent odor.
3. Choose stalks that are similar in size.
4. To store, trim off the bottom of the stalks and wrap the bunch in a moist paper towel. Slid the wrapped bundle into a large zip-top bag and store it in the drawer of your refrigerator.
5. Try to buy and consume the asparagus within three days of purchase. Asparagus doesn’t keep as well as other vegetables.

How To Tell When Asparagus Is Past Its Prime

Paying attention to texture, color, and smell is a good rule of thumb.

Discard the asparagus if:

• The tip has softened and no longer looks tight and closed, or has begun to turn yellow.
• The stalks have begun to shrivel
• The tip or stalk has turned mushy
• It has a rancid, strong, almost ‘bleachy’ odor

Ingredients Needed

• Fresh asparagus
• Thinly sliced prosciutto
• Lemon
• Olive oil

Steps To Make This Recipe

1. Preheat the oven and prepare your baking sheet with parchment paper.
2. Drizzle olive oil over the asparagus.
3. Wrap each stalk with prosciutto.
4. Bake.
5. Squeeze fresh lemon over the top.
6. Serve warm.

More Veggie Recipes To Consider

• Vegetable Tempura
• Sweet Corn Fritters
• Southern Fried Okra
• Crispy Avocado Fingers
• Glazed Bacon Wrapped Onion Rings
• Cheesy baked Zucchini Fries

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