As an Amazon Associate, I earn from qualifying purchases.
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.
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.
Paying attention to texture, color, and smell is a good rule of thumb.
Discard the asparagus if:
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.
1 tablespoon olive oil
16 spears fresh asparagus, trimmed (I used medium stalks)
16 slices prosciutto
½ fresh lemon
Preheat the oven to 450 degrees.
Line a baking sheet with parchment paper. Set aside.
Drizzle the olive oil on the asparagus spears and roll the spears around to completely coat the vegetables on all sides.
Wrap one slice of prosciutto around each spear of asparagus in a spiral pattern. Gently tug the prosciutto as you wrap it around the asparagus to make it tight. Wrap in a single layer. Snip any excess prosciutto off and save for another use.
Arrange the wrapped asparagus on the prepared baking sheet.
Bake for 5 minutes in the preheated oven.
Turn the asparagus and continue to bake for another 5 minutes or until the asparagus is tender and the prosciutto is crisp.
Squeeze the lemon over the hot asparagus.
Serve hot.
If you liked this recipe, please don’t forget to Pin it!