The combination of tender-crisp asparagus and warm, salty prosciutto is delightful. Prosciutto wrapped asparagus is an impressive appetizer, and it tastes so good! The saltiness and creaminess of the prosciutto work beautifully with the crisp, fresh flavor of the asparagus. Another prosciutto-based appetizer that I love is prosciutto-wrapped mozzarella. It’s not as refined, but it’s delicious, too!
Instructions
Storing Leftovers
Recipe Card
Fresh asparagus: You’ll need about 20 thick spears. I wouldn’t go with thin spears when making this recipe. See the image below - you’ll want to go with the asparagus labeled “Thick.” Olive oil spray: Alternatively, brush the asparagus with olive oil. I use a spray because it’s convenient. Sliced prosciutto: You’ll need 10 thinly sliced prosciutto slices. These slices tear easily, so I recommend buying two packages to have extra if needed. To season: Freshly ground black pepper and red pepper flakes. Grated parmesan: Use finely grated cheese, not coarsely shredded.
Cut the tough ends off the asparagus spears and spray them with olive oil. Using a sharp knife, cut each prosciutto slice in half lengthwise. Arrange the wrapped asparagus spears in a single layer on a parchment-lined, rimmed baking sheet. Lightly spray them with more oil. Bake the asparagus in a 425°F oven until tender-crisp, for about 8-10 minutes. Season the asparagus spears with freshly ground black pepper and red pepper flakes. Sprinkle them with grated parmesan and serve. Sometimes, I make it for brunch and serve it with poached eggs. We love dipping the asparagus in the runny yolks! You can also serve it as a side dish. It’s best to serve it with a main course you can bake in the same 425°F oven, such as baked cod, baked salmon, rack of lamb, or chicken leg quarters.
