Prosciutto wrapped asparagus is an elegant appetizer, ready in under 30 minutes. The combination of tender-crisp asparagus and warm, salty prosciutto is incredible.
Prosciutto wrapped asparagus is an impressive appetizer, and it tastes so good! The saltiness and creaminess of the prosciutto work beautifully with the crisp, fresh flavor of the asparagus. Another prosciutto-based appetizer I love is prosciutto-wrapped mozzarella. It's not as refined (hey, perfect for game day), but it's delicious too!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh asparagus: You'll need about 20 thick spears.
- Olive oil spray: Alternatively, brush the asparagus with olive oil. I use a spray because it's convenient.
- Sliced prosciutto: You’ll need 10 thinly sliced prosciutto slices. These slices tear easily, so I recommend buying two packages to have extra if needed.
- To season: Freshly ground black pepper and red pepper flakes. There’s no need for added salt. Prosciutto is very salty.
- Grated parmesan: Use finely grated cheese, not coarsely shredded.
Variations
- Instead of topping the finished dish with grated parmesan, you can top it with goat cheese crumbles. Do it immediately when the dish emerges from the oven. The residual heat will melt the cheese.
- Instead of wrapping single asparagus spears, you can make bundles. It's easier and makes for a pretty presentation. To make bundles, gather six asparagus spears into a bundle and wrap a slice of prosciutto around the middle.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the tough ends off the asparagus spears and spray them with olive oil. Using a sharp knife, cut each prosciutto slice in half lengthwise.
Tightly wrap each half prosciutto slice around the middle of each asparagus spear.
Arrange the wrapped asparagus spears in a single layer on a parchment-lined, rimmed baking sheet. Lightly spray them with more oil. Bake the asparagus in a 425°F oven until tender-crisp, for about 8-10 minutes. Season the asparagus with black pepper and red pepper flakes, sprinkle with grated Parmesan, and serve.
Recipe Tips
- Prosciutto is very thinly sliced and tears easily. You might find that you struggle with properly wrapping the asparagus. Don't worry about it! Experience has taught me that I can always use smaller pieces of prosciutto to patch any problem areas, as you can see me doing in the video below.
- This appetizer should be served warm, but it's also good at room temperature.
- It's best to use relatively thick asparagus spears. Thin ones are fragile and flimsy, and you'll have a hard time wrapping the prosciutto around them. See the image below - you'll want to go with the asparagus labeled "Thick."
- Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
Serving Suggestions
This dish is a classic appetizer, but sometimes, I make it for brunch and serve it alongside broiled tomatoes, biscuits, and poached eggs. We love dipping the asparagus in the runny yolks! Speaking of dippers, it's also good to dip the asparagus in Hollandaise sauce or sour cream dip.
You can also serve it as a side dish. It's best to serve it with a main course you can bake in the same 425°F oven, such as any of the following:
Recipe Card
Oven-Baked Prosciutto Wrapped Asparagus
Video
Ingredients
- 1 pound fresh asparagus - about 20 thick spears
- Olive oil spray - extra-virgin
- 4 ounces prosciutto - thinly sliced
- black pepper - freshly ground
- ½ teaspoon red pepper flakes
- 2 tablespoon Parmesan - grated
Instructions
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Cut the tough ends off the asparagus. Spray the asparagus with olive oil.
- Using a sharp knife, cut each prosciutto slice in half lengthwise.
- Tightly wrap each half prosciutto slice around the middle of each asparagus spear.
- Arrange the wrapped asparagus spears on the prepared baking sheet in a single layer. Lightly spray them with more oil. Bake until the asparagus is tender-crisp, for 8-10 minutes.
- Season the asparagus with freshly ground black pepper and red pepper flakes, sprinkle it with parmesan, and serve.
Notes
- Prosciutto is very thinly sliced and tears easily. Cutting the prosciutto slices and wrapping them around the asparagus is not easy to do. But try not to worry about it too much. Even if the prosciutto tears, you can still wrap it as best as you can around the asparagus, perhaps using more than one piece of prosciutto per spear, and it would all come together in the oven.
- Don't add salt – there's plenty of it in the prosciutto and Parmesan.
- It's best to use relatively thick asparagus spears, certainly not the very thin ones.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
