Prosciutto wrapped asparagus is an easy appetizer or side dish ready in 30 minutes! These savory bundles roast in the oven for crispy bites.
Recipe Science
- Wrapping asparagus in prosciutto not only infuses it with salty flavors but also helps retain moisture during cooking, ensuring the asparagus stays juicy.
- The fat in the prosciutto melts as it cooks, basting the asparagus and adding richness while creating a crispy outer texture.
- The high heat used for cooking causes the asparagus to caramelize slightly, enhancing its natural sweetness against the savory prosciutto.
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“These prosciutto wrapped asparagus are amazing. Followed your instructions and they came out tender and delicious.”—Gregg
Why It Works
Fresh asparagus is a versatile elongated vegetable that becomes tender and subtly sweet when cooked. To balance the earthy flavor of the fibrous stems, try wrapping them with salty prosciutto. The thinly sliced pieces of cured ham create a bundle for perfectly portioned servings.
The high heat works its magic, crisping the prosciutto to a delightful texture that contrasts beautifully with the soft, succulent spears beneath. This dish, elegant in its simplicity, is remarkably quick to prepare, emerging from the oven in a mere 15 minutes, ready to grace your table with its refined charm.
Ingredients You’ll Need
- Procuitto: When the pork leg is salt-cured and dried, it’s called prosciutto crudo, which has a rich, salty taste but without being fatty. You can enjoy it uncooked since the salt curing time helps preserve the meat. I also use it in the summer to make prosciutto and melon.
- Asparagus: You can find this fiber-rich vegetable year-round in most markets. However, the peak season for the sweetest stalks is in the spring. Select bright green, firm, dry tips, about ½-inch thick. Thin asparagus will cook too quickly and turn mushy before the meat gets crisp. I add 4 to 6 stalks to each bundle as a side dish.
- Olive Oil: For coating the spears to add flavor and brushing on the pork before roasting to crispen the surface.
- Seasoning: Season with salt, black pepper, and garlic powder.
- Cheese: After roasting, garnish the prosciutto-wrapped asparagus spears with aged parmesan cheese for a pleasant salty and nutty taste.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to make prosciutto-wrapped asparagus, try these tasty flavor variations!
- Prosciutto Substitute: Try pancetta or large slices of salami.
- Asparagus: Use mild-flavored white asparagus or sweet and nutty purple asparagus instead of green.
- Seasoning: Add fresh herbs like thyme, oregano, or dried Italian seasoning. Make it spicy with cayenne, chili powder, or chipotle.
- Cheese: Instead of parmesan, try Parmigiana Reggiano or Pecorino Romano.
- Citrus: Serve with a lemon wedge to squeeze the lemon juice on top, or add grated lemon zest for garnish.
How to Make Prosciutto Wrapped Asparagus
Step 1: Preheat the Oven
Set the oven rack to the middle position. Preheat it to 400°F (204°C). This temperature will quickly roast the asparagus until tender and crisp the pork.
Step 2: Prepare the Asparagus
The stalk has a natural break, where you can easily snap the rigid bottom portion off. Use that as a guide to cut the remaining stalks. You can typically yield a 7 to 8-inch long piece after trimming.
Season the pieces with extra-virgin olive oil, salt, and garlic powder for more flavor.
Ingredient Chemistry: The tips and stems are very tender. However, when harvested, the stem turns woody as it’s trying to help the plant heal itself. Although edible, it can become too fibrous to chew.
Step 3: Wrap the Asparagus
Evenly divide the asparagus into bundles, about 5 per serving. Carefully wrap them tightly with a strip of prosciutto. I place the bundle on the prosciutto laid on a cutting board, then slowly roll it up around the center. Prosciutto is sticky, so it should adhere to itself. You’ll have about 8 servings.
Pro Tip: You can make smaller bundles using 1 to 3 stalks, but I recommend cutting the thin slices of prosciutto crosswise in half so the texture doesn’t get too chewy and salty.
Step 4: Brush with Oil
Brush olive oil over the meat to help it crisp faster in the oven. Sprinkle black pepper on top for more flavor. Place the ham and asparagus bundles in a single layer on a wire rack set in a baking pan.
Step 5: Roast
Roast at 400ºF (204°C) for about 13 to 15 minutes. The rack elevates the pieces, allowing hot air to circulate under them for even cooking without flipping. I use this method when making bacon-wrapped asparagus, especially when there are more fat drippings.
Step 6: Garnish and Serve
After roasting, top the bundles with grated parmesan cheese for extra savory notes. Feel free to skip the cheese, but it’s a delicious topping!
Frequently Asked Questions
Yes, you can individually wrap asparagus with half a piece of prosciutto. Cut in half crosswise and twist it along the length of the stem.
Roast the bundles at 400ºF (204°C) for about 13 to 15 minutes. The cooking time is dependent on how thick the asparagus stalks are. I find that 15 minutes is perfect for ½-inch thin spears to yield a tender texture.
Yes, you can place the wrapped asparagus on the grill. Make sure to put them perpendicular to the grill grates so they don’t fall through. Flip halfway through cooking. You should get a nice char mark on the meat.
If using the refrigerated prosciutto crudo, you don’t have to cook the ham in the oven. It can be eaten directly from the package since it has been salt-cured for up to a year and dried, so it’s safe to eat. You can roast the asparagus, then wrap the bundles with the chilled prosciutto if you prefer a softer texture.
Serve This With
If you tried this Prosciutto Wrapped Asparagus, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Prosciutto Wrapped Asparagus
Ingredients
- 2 pounds asparagus, about 40 spears
- 3 tablespoons olive oil, divided
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 ounces prosciutto, 8 slices
- 1 tablespoon grated parmesan cheese
Instructions
- Pre-heat the Oven – Adjust the oven rack to the center position and set the temperature to 400°F (204°C).
- Prepare the Asparagus – Wash and dry thoroughly. Trim off the tough fibrous ends to give about 7-inch long spears. Evenly coat with 2 tablespoons olive oil, salt, garlic powder, and black pepper.
- Wrap the Asparagus – Divide the seasoned asparagus into 8 even-sized bundles. Tightly wrap one slice of prosciutto around the center of each bundle. They should stick together, but you can secure it with a toothpick if needed.
- Roast – Cook until the prosciutto gets lightly brown and crisp and the asparagus is tender, about 13 to 15 minutes.
- To Serve – Serve warm, topped with parmesan cheese.
Recipe Video
Notes
- Make-Ahead: The wrapped asparagus can be covered and stored in an airtight container for up to two days before roasting.
- Storing: Cool completely and store in the refrigerator for up to 3 days.
- Reheating: Loosely cover and reheat on the high setting in the microwave in 15 to 30-second intervals until hot. Alternatively, bake at 350ºF (177ºC) until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Kurt Wallinger says
Easy to make and flavorful. I didn’t use the wire rack, cooking it in a Pyrex dish at 375 and it came out fine.
Jessica Gavin says
Great to hear that the asparagus cooks well in a Pyrex dish as well!
Gregg E says
These prosciutto wrapped asparagus are amazing. Followed your instructions and they came out tender and delicious. You were right about the prosciutto being slightly crispy. Definitely keeping this recipe around 😋