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Prosciutto-Wrapped Asparagus

Prosciutto-wrapped asparagus is such a tasty and elegant appetizer. The combination of the tender-crisp asparagus and the warm, salty prosciutto is wonderful. And even the leftovers taste great!
Course Appetizer
Cuisine Italian
Keyword asparagus, Prosciutto
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 servings
Calories 107kcal
Author Vered DeLeeuw


  • 1 lb. fresh asparagus (about 20 thick spears)
  • Olive oil spray
  • 1 (4 oz) package sliced prosciutto
  • Freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • 2 tablespoon grated parmesan


  • Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with 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, as shown in the video.
  • Arrange the wrapped asparagus spears in a single layer on the prepared baking sheet. Lightly spray them with more oil.
  • Bake until the asparagus is tender-crisp, 8-10 minutes.
  • Remove to a serving platter. Season with freshly ground black pepper and with red pepper flakes, then sprinkle with grated parmesan and serve.



1. 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 fine while it’s in the oven.
2. Don’t add any salt – there’s plenty of it in the prosciutto and in the parmesan.
3. It's best to use relatively thick asparagus spears in this recipe. If you use thin spears, you should probably bake them for just 5 minutes.


Serving: 4spears | Calories: 107kcal | Carbohydrates: 4g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Sodium: 623mg | Fiber: 2g | Sugar: 1.5g