If you are looking for an elegant side dish or appetizer to compliment any dinner party menu, Asparagus Wrapped in Prosciutto will be your go-to recipe. This is a super easy, make-ahead dish to go alongside salmon, chicken, or pretty much any entree you’re serving. And of course, the prosciutto is what literally holds it all together.
There’s nothing worse than mushy, puke green asparagus straight out of a can. My first introduction to such an atrocity was years ago, and I swore I would never try asparagus again. It was bland, had no color and tasted like baby food out of a jar.
But as time went on, I eventually discovered a green, vibrant vegetable that would completely contradict my previous experience. It confused yet delighted my taste buds. These stalks, when properly roasted, will deliver tender but crisp veggie perfection. Please, whatever you do, don’t open another can of asparagus as long as you live.
How to Make Asparagus Wrapped with Prosciutto
Three Main Ingredients Needed for this Recipe
Asparagus Spears. For this recipe, choose medium-sized stalks. You don’t want them too thick since they are going into a bundle. These are being used as a side dish, so the bundles should be nice and round.
Prosciutto. Prosciutto is found in the deli section of your grocery store. You can purchase it by the package or have the deli staff slice it fresh for you.
Fresh Lemons. One for zesting and one for drizzling the juice over the roasted asparagus.
How to pick the best asparagus
- Choose firm stalks that are bright green and do not appear woody or wrinkled. You’re looking for a nice firm feel, one that’s not limp.
- The tips should be either bright green or have a purple tint. Look for the tip to be tightly closed, not mushy or soft.
- As for the bottom portion, it should not be dry and shriveled (an indication that they are old). If so turn around and walk to the Brussel sprouts for your dinner tonight or the rainbow carrots for this Roasted Glazed Carrot recipe. You can check for the asparagus again tomorrow.
- There’s been a misconception that skinny stalks are more tender than thicker ones. That’s just not correct. When choosing asparagus, it’s all about personal preference. Choose what you like best. They’re both exceptionally delicious.
How to Store Asparagus to Keep Fresh
- Once you’ve purchased the asparagus, cut about an inch off the bottom portions. Stand them straight up in a container that will hold the entire bunch. Add about an inch or two of water, loosely cover with a plastic bag, and store in the refrigerator for up to one week. You’ll want to change the water if it becomes cloudy.
- If you are planning on serving them sooner, wrap a wet paper towel around the bottom portion of the bunch, place it in a large ziplock bag, and store it in the refrigerator for a couple of days.
How to Prep Asparagus for Roasting
- Asparagus is grown in sandy soil. Therefore, a gritty residue may be lurking in the tips. Before roasting, fill a large bowl with cold water and let your asparagus sit for a little bit then rinse thoroughly to remove any unwanted grittiness.
- Finding the tender part of the asparagus is easy when you hold a stalk horizontally in both hands and snap it between your fingers. The asparagus will break at the point where the toughest part of the bottom begins.
- For these bundles, you can discover the woody portions by looking at the stalks. Where the bottom portion turns from green to a grayish purple, cut about 1/2 an inch above that point. That bottom part is woody and stringy and not worthy of this asparagus side dish. They are however great to throw in when making vegetable stock.
- There are some cooks that use a potato peeler and remove the outer skin of the asparagus for a more tender result. You can definitely do that, but I have never found the outer skin to be a problem for me. Again, it’s a preference thing.
How to Wrap the Asparagus with Prosciutto
Prosciutto is quite delicate. Work with one piece at a time and cover the remaining pieces until you need them. They can dry out and become tough if left uncovered too long. Lay down a piece of prosciutto and fold it in half lengthwise and lay six-eight asparagus spears crosswise on the end of the slice. Then simply roll the prosciutto around the bundle as you gently pull it tight.
- Prosciutto slices are very thin so be careful when removing each slice. They can tear fairly easily.
- If the prosciutto tears when rolling with the asparagus, just continue wrapping because the prosciutto will adhere to the remaining slice and fix itself. If not, you can always grab another slice and add to it.
How to Roast Asparagus in the Oven
Preheat the oven to 400°F. Lay each asparagus bundle on a baking sheet with the seam side down. Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. Zest a lemon over the spears. It takes between 10 and 12 minutes to roast asparagus in a 400°F oven.
- The number one rule above all others: do not overcook asparagus. It should be tender cooked stalks, but still crisp, not soft, squishy, or wrinkly.
- The asparagus will continue to cook after you bring it out of the oven.
- Remove the bundles from the hot baking sheet and place them on a wire rack.
Can you Grill Asparagus Wrapped in Prosciutto?
Absolutely. Fire up the grill between 300 and 400 °F. Clean with a wire brush and carefully oil the grates. Lay each bundle diagonally on the hot grates and grill for 10 to 12 minutes carefully turning three or four times to char each side. Remove before the asparagus spears become limp and soft and place each of them on a wire rack.
- One of my favorite accessories used to grill vegetables is this grill basket. It’s a set that includes a basting brush, grilling gloves, and a portable case.
Can you cook these with an Air-Fryer?
Again, absolutely. Preheat the air-fryer to 400°F and lay each bundle single layer in the basket. Depending on how small or larger your air fryer is, you may have to work in batches. Cook for 10 to 12 minutes turning once. Remove from the air fryer onto a wire rack.
Can you Pan-Fry the Prosciutto Wrapped Asparagus?
Definitely. Use a large heavy bottom skillet, a cast-iron one works great and pre-heat it over medium-high heat. Brush a light coat of olive oil on the bottom of the skillet and lay each asparagus bundle in it. Cover the skillet to create a little bit of steam and cook for 12-15 minutes. Turn three to four times so that all sides are cooked through. Pan-fried is not my favorite means to cook this recipe but it will do in a pinch.
- I love my Lodge cast iron skillet. I have several different sizes in my cabinet. But for these, I grab the 12-inch one to fit more bundles in it. Once you get cast iron seasoned, you’ll choose it more times than not when cooking. It should be a staple in every kitchen.
Can you make this recipe ahead of time or have it as leftovers?
All of the prep, the cutting and wrapping of each bundle, can be done the day before. Place them in an airtight container and store them in the refrigerator until ready to roast.
Leftovers from the roasted asparagus bundles can be stored in an airtight container in the fridge for about three days. Up to five days if you don’t mind the asparagus a little soggy. Leftovers can be eaten, cold, at room temperature, or reheated.
- Bacon-wrapped asparagus is amazing as well. Instead of the prosciutto, wrap the asparagus with thinly sliced center-cut bacon.
- To add a sophisticated feel, drizzle my Bearnaise Sauce over the roasted asparagus. So Yummy!
- Individually wrap each asparagus spear for a delicious appetizer to serve before a dinner party or bring to a brunch. They’re perfect food at room temperature. Instead of cooking for 10-12 minutes, check on them at 5-7 minutes. Crispier is going to be better for this finger food. These go beautifully on an antipasto platter.
How to Serve Prosciutto Wrapped Asparagus
I’m all about a simple yet elegant presentation. I’ve always believed that, first of all, you eat with your eyes. So one of my favorite ways to prepare asparagus is this recipe of bundling and wrapping with prosciutto. It’s incredibly easy yet provides a classy sophisticated visual next to my Pan Seared Salmon dish or Roasted Leg of Lamb.
If you are looking for some other veggies or side dishes to go with your dinner party, please check out these recipes:
Roasted Candied Carrots
Roasted Veggies with Garlic and Herbs
Hasselback Buttery Potato Ring
Brussel Sprouts with Dates and Blue Cheese
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Prosciutto Wrapped Asparagus Recipe
If you are looking for an elegant side dish to complement any dinner party menu, Prosciutto Wrapped Asparagus will be your go-to recipe. This is a super easy, make-ahead dish to go alongside salmon, chicken or any entree you like.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 6 asparagus bundles 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetable
- 2 lbs asparagus, trimmed
- 6 slices Prosciutto
- Olive Oil to drizzle
- Kosher Salt, to taste
- Freshly Ground Pepper, to taste
- Zest of 1 Lemon
- Freshly Squeezed Juice from 1 Lemon
- Heat the oven to 450°F.
- Remove a slice of prosciutto and half it lengthwise. Lay 6-8 asparagus stalks crosswise on the prosciutto and roll the prosciutto around the bundle of asparagus as you gently pull it tight. Place the bundles on a baking sheet.
- Drizzle the asparagus bundles with olive oil. Sprinkle with salt and pepper and grate the lemon zest onto the asparagus.
- Roast in a 450° F oven for 12-15 minutes. Remove from the oven, and transfer the bundles to a wire rack. Squeeze fresh lemon juice over each bundle and serve immediately.
- Serving Size: 1 asparagus bundle
- Calories: 123
- Sugar: 2 g
- Sodium: 759 mg
- Fat: 8 g
- Saturated Fat: 2g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 25 mg
Keywords: Asparagus Wrapped in Prosciutto, Easy Asparagus Recipe, Asparagus Prosciutto, Asparagus and Prosciutto,
Amazing. I love procuitto. Your photos look like you could eat them right off the page.
Kristy Murray says
Oh Christian thanks so much for stopping by! I’m glad you like the recipe!
Jennifer L Eye says
Oh my goodness!
Ps. It’s Jen, your favorite server at Ruth’s Chris in stl. 💖💖💖
Kristy Murray says
Oh Hi Jen, I’m so glad you stopped by my site. I’ve gotta tell you we loved having you serve us last Friday. You are definitely one of our favorite servers! We’ll catch you the next time we are coming through St Louis. Have a great one!
Totally agree with you. Asparagus was not meant to come from a can. It’s only best served fresh and for me I usually just lightly steam it. Next time I definitely want to try this different recipe. I love prosciutto!
Kristy Murray says
Thanks so much Neil for stopping by. I love steamed asparagus as well. So simple yet delicious. Hope you enjoy the recipe.
Chef Mimi says
Beautiful. I occasionally made these when I catered, but as an appetizer. So tasty, and pretty!
Kristy Murray says
Thanks Chef Mimi. I didn’t know you catered, but of course I should have. All of your recipes are amazing.
Tandy | Lavender and Lime says
I think lemon and asparagus are the perfect pairing. And I would never use bacon. The proscuitto makes it so elegant 🙂
Kristy Murray says
Thanks Tandy. I agree that prosciutto adds a definite elegance.
Carrie Tyler says
So pretty and talk about flavor! I love asparagus, so wrapping it in prosciutto is a total bonus. I’love this more than bacon too!
Kristy Murray says
Thanks Carrie. I so agree about prosciutto instead of bacon.