Prosciutto-wrapped asparagus is a delicious and elegant appetizer, ready in under 30 minutes.
The combination of tender-crisp asparagus and warm, salty prosciutto is delightful.
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 that I love is prosciutto-wrapped mozzarella. It's not as refined, but it's delicious!
You'll only need a few ingredients to make this elegant appetizer. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh asparagus: You'll need about 20 thick spears. I wouldn't go with thin spears when making this recipe. See the image below - you'll want to go with the asparagus labeled "Thick."
- 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.
- Grated parmesan: Use finely grated cheese, not coarsely shredded.
- 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 these bundles, gather six asparagus spears into a bundle and wrap a slice of prosciutto around the middle.
The detailed instructions for making prosciutto-wrapped asparagus are listed in the recipe card below. Here are the basic steps:
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, as shown in the photos below:
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 spears with freshly ground black pepper and red pepper flakes. Sprinkle them with grated parmesan and serve.
- 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.
- There’s no need for added salt; prosciutto is very salty.
Prosciutto (pronounced pro-shoo-toh) is an Italian dry-cured ham. It's quite different than American ham. It's drier, more flavorful, and saltier.
Because it's so potent, it's sliced extremely thinly - so thinly that the slices tear easily when you remove them from the packaging.
It's best to use relatively thick asparagus spears in this recipe. Thin ones are fragile and flimsy, and you'll have a hard time wrapping the prosciutto around them.
You can grill, pan-fry, or bake it. I like to use the oven. But the other methods work, too.
This dish is a classic appetizer, and it’s served warm, although it’s also good at room temperature.
Sometimes, I make it for brunch and serve it with poached eggs. We love dipping the asparagus in the runny yolks!
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
More Asparagus Recipes
- 1 pound fresh asparagus (about 20 thick spears)
- Olive oil spray
- 4 ounces prosciutto thinly sliced
- black pepper freshly ground
- ½ teaspoon red pepper flakes
- 2 tablespoon parmesan grated
- Preheat your 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.
- 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 in this recipe.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
Add Your Own Notes
Nutrition per Serving
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