Tender asparagus spears are bundled in a salty blanket of prosciutto and topped with a sprinkle of parmesan cheese in this easy 6-ingredients prosciutto wrapped asparagus recipe!
Why this recipe works
Prosciutto wrapped asparagus is super easy to make with only a handful of ingredients. These little bundles of savory tenderness are awesome for prepping in advance to save you some time during dinner party preparations and the busy holiday season. Simply wrap, roast, and devour – elegant side dishes don’t get easier than this!
Not only do prosciutto wrapped asparagus spears make a welcome addition to the dinner table, but they’re also popularly served as an appetizer for parties much like bacon wrapped scallops. They’re so good they don’t even need a dipper to accompany them.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ASPARAGUS – When buying asparagus, look for a nice green color with firm stalks. The stalks should be medium-thick as opposed to thin. Thinner stalks aren’t great for roasting.
PROSCIUTTO – Prosciutto is thinly sliced dry-cured ham. Its saltiness pairs really well against fresh vegetables. Prosciutto is the slightly healthier version of bacon containing less fat and calories.
- Preheat oven to 425 F. Line a baking sheet with aluminum foil. Spray the foil with olive oil spray.
- Trim the woody ends off of the asparagus spears.
- In a small bowl combine olive oil, garlic salt, and black pepper. Gently toss the spears in the olive oil mixture to coat.
- On a cutting board, place a few slices of prosciutto and sprinkle with grated parmesan. Repeat for all slices of prosciutto.
- Roll a bundle of 3 spears up in each slice of prosciutto. It’s easiest to roll them at a slight angle in order to cover the majority of the spears.
- Place wrapped asparagus on the prepared baking sheet.
- Brush the bundles with any leftover olive oil mixture.
- Bake in preheated oven for 10-12 minutes.
Frequently Asked Questions & Expert Tips
Yes, you can prepare the asparagus spears and wrap them in prosciutto up to a day in advance. Store them in an air-tight container kept in the refrigerator then bake as directed when ready to serve. I would recommend saving the leftover olive oil mixture to brush on top of the spears before baking.
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven until warmed through.
Ingredients
- 8 ounces prosciutto
- 1 bunch asparagus
- 2 Tablespoons olive oil
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 1/2 Tablespoons grated parmesan cheese
Things You’ll Need
- Baking sheet
Before You Begin
- When buying asparagus, look for a nice green color with firm stalks. The stalks should be medium-thick as opposed to thin. Thinner stalks aren’t great for roasting.
Instructions
- Preheat oven to 425 F. Line a baking sheet with aluminum foil. Spray the foil with olive oil spray.
- Trim the woody ends off of the asparagus spears.
- In a small bowl combine olive oil, garlic salt, and black pepper. Gently toss the spears in the olive oil mixture to coat.
- On a cutting board, place a few slices of prosciutto and sprinkle with grated parmesan. Repeat for all slices of prosciutto.
- Roll a bundle of 3 spears up in each slice of prosciutto. It’s easiest to roll them at a slight angle in order to cover the majority of the spears.
- Place wrapped asparagus on the prepared baking sheet.
- Brush the bundles with any leftover olive oil mixture.
- Bake in preheated oven for 10-12 minutes.
Expert Tips & FAQs
- To Make in Advance – Prepare the asparagus spears and wrap them in prosciutto up to a day in advance. Store them in an air-tight container kept in the refrigerator then bake as directed when ready to serve. I would recommend saving the leftover olive oil mixture to brush on top of the spears before baking.
- Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven until warmed through.
