Prosciutto-Wrapped Asparagus

Prosciutto is naturally salty, so you shouldn’t need to add any more salt to the asparagus.

If you want to make a bigger batch, just double up the ingredients in the recipe and use 2 large baking sheets for roasting.

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: 4 to 6 servings

Ingredients

  • 1 pound asparagus, preferably thick spears
  • 3 to 3 1/2 ounces sliced prosciutto
  • 1 to 2 tablespoons olive oil
  • Ground black pepper
  • Lemon zest, optional
  • Freshly grated Parmesan cheese, optional

Method

1 Heat the oven to 400F. Line a large sheet pan with parchment paper and set aside.

2 Prepare the asparagus: Rinse and pat dry the asparagus. Snap off the tough ends of the asparagus. Set asparagus spears aside. (Reserve the snapped ends for another meal, if you like.)

3 Wrap the asparagus with prosciutto: Cut prosciutto slices in half down their length. Wrap each spear of asparagus with one strip of sliced prosciutto. Tug the prosciutto a little as you wrap it around the asparagus to give it tension. This helps to ensure that the prosciutto wraps around the asparagus tightly.

Lay the wrapped asparagus spears on the lined sheet pan.

4 Drizzle the asparagus with 1 to 2 tablespoons of olive oil. Sprinkle a pinch of black pepper on top.

5 Bake the asparagus for 8 to 10 minutes. When done, the asparagus will be bright green and easily pierced with a fork, and the prosciutto will be crisped around the edges.

6 Serve the asparagus. Transfer the asparagus to a serving platter. Top with lemon zest and freshly grated parmesan cheese, if using. Serve immediately while hot.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Linda

    Great

  • Watergirl

    I have been making similar for years but adding grated parmesan along the asparagus before rolling and when they are finished, laying them on a plate and zig-zagging with balsamic glaze. The saltiness of the cheese and prosciutto with the sweetness of the balsamic is truly wonderful with the beautiful fresh asparagus.

  • Marko

    It is easier to wrap prosciutto if you sprinkle asparagus with olive oil BEFORE wrapping, it sticks better. I also recommend white pepper instead of black. One of my favourite dishes for grilling, either in grill pan or on open fire grill grate.

    xxxxxyyyyy

  • Brenda

    If only thin asparagus was available. I would double or triple them to wrap. I always try to get nice fat asparagus….meatier & more flavor. I also like to shave the ends like a pencil less waste. I cut 1/2 inch off then gently shave down into the tender white. It also looks nice.

  • Stephanie @31Daily

    It seems like we’ve had asparagus every night this week — but can’t seem to get enough of it. But with all of its healthy compounds — it’s hard to leave alone! Love your recipe and so look forward to trying it this weekend!

  • Alida @My Little Italian Kitchen

    Asparagus are delicious served with prosciutto. It makes a fab starter, easy to prepare and really moreish. Fantastic presentation!!

  • Nicholas

    One of my favorite side dishes to make when we have company. It seems so fancy, but is really easy to make. I put ground pepper and parmesan on the prociutto before rolling 4-5 spears up in each sheet.

  • Benny

    I absolutely love wrapping asparagus in anything. I usually sprinkle parmesan on top too just as it’s finishing up. Great post and great photos!