Prosciutto Wrapped Asparagus
There is nothing more addictive than tender asparagus spears wrapped in salty, crispy prosciutto. It only takes 4 ingredients and 30 minutes for this simple and delicious appetizer!
Ingredients
- 1 pound asparagus (look for thicker stems that are about 1-ounce each)
- 4 ounces prosciutto
- 2 tablespoons olive oil
- freshly ground black pepper
- Lemon zest or lemon wedges, for garnish, optional
- shredded Parmesan cheese for garnish, optional
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Remove the woody, tough ends from the asparagus. To do this, grab a handful of stems (5-6 at a time) and start to fold near the bottom of the stem. Each stem should break at the spot where it starts to toughen.
- Cut each piece of prosciutto into quarters (you should have about 16 pieces). Working with one asparagus stem at a time, wrap a piece of prosciutto around the middle of the stem. Place on prepared baking sheet and repeat with remaining prosciutto and asparagus.
- Brush the wrapped stems lightly with olive oil, concentrating most on the flowery tops which dry out easily. Sprinkle with pepper to taste (I like 1/2 teaspoon).
- Bake until the asparagus stems are tender and the prosciutto is crisp, about 20 minutes. Serve warm or at room temperature.
Notes
- Slightly thicker asparagus works best: Look for asparagus spears that are about the diameter of your little finger, instead of the pencil-thin variety that you can find year-round.
- Prosciutto substitutions: Try bacon or Spanish Serrano ham. You could also try pancetta, another Italian pork product, if it is sliced thin enough (pancetta is also salt-cured, but not smoked, so it needs to be cooked before eating).
- Bundles: Wrap 5-6 spears together with one whole slice of prosciutto, and roast as directed. This makes a fabulous individual vegetable side for guests.
- Balsamic drizzle: Drizzle a small amount of syrupy balsamic reduction (a thicker concentrate of balsamic vinegar) over the platter of cooked asparagus just before serving.
- Make ahead: You can prepare these the day before you need them and store them in the refrigerator.
- Leftovers: Store in an airtight container in the refrigerator. You can eat the prosciutto wrapped asparagus cold, at room temperature, or reheated in the oven.
Nutrition
Serving: 4piecesCalories: 203kcalCarbohydrates: 5gProtein: 6gFat: 18gSaturated Fat: 5gCholesterol: 19mgSodium: 190mgPotassium: 285mgFiber: 2gSugar: 2gVitamin A: 857IUVitamin C: 6mgCalcium: 27mgIron: 3mg
Tried this recipe?Let us know how it was!