Prosciutto Wrapped Asparagus
User Reviews
5
Prosciutto Wrapped Asparagus
Description
This recipe uses thicker asparagus spears wrapped individually with quartered slices of prosciutto. The spears are prepared by snapping off the woody ends, then each is wrapped with a prosciutto piece near its center. Brushed lightly with olive oil to preserve moisture—especially on the tender tips—and seasoned with freshly ground black pepper, the asparagus bundles are baked at 400°F until the spears are just tender and the prosciutto crisps.
The result is a contrast of tender vegetable and crisp, salty cured meat. Adding freshly grated Parmesan or a drizzle of syrupy balsamic reduction before serving can enhance flavor and presentation. Lemon zest or wedges can provide fresh acidity as a garnish.
These bundles can be prepared in advance and refrigerated before baking. Leftovers keep well refrigerated and can be eaten cold, at room temperature, or gently reheated. Alternative wrappings include bacon, Spanish Serrano ham, or thinly sliced pancetta. Wrapping multiple spears together is another option for an elegant side.
Ingredients
- 1 pound asparagus (look for thicker stems that are about 1-ounce each)
- 4 ounces prosciutto
- 2 tablespoons olive oil
- black pepper freshly ground
- lemon or lemon wedges, for garnish, optional, zest
- Parmesan Cheese for garnish, optional, freshly grated
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Remove the woody, tough ends from the asparagus. To do this, grab a handful of stems (5-6 at a time) and start to fold near the bottom of the stem. Each stem should break at the spot where it starts to toughen.
- Cut each piece of prosciutto into quarters (you should have about 16 pieces). Working with one asparagus stem at a time, wrap a piece of prosciutto around the middle of the stem. Place on prepared baking sheet and repeat with remaining prosciutto and asparagus.
- Brush the wrapped stems lightly with olive oil, concentrating most on the flowery tops which dry out easily. Sprinkle with pepper to taste (I like 1/2 teaspoon).
- Bake until the asparagus stems are tender and the prosciutto is crisp, about 20 minutes. Serve warm or at room temperature.
Notes
- Use thick asparagus spears about the size of a little finger for best texture.
- Substitute prosciutto with bacon, Spanish Serrano ham, or thinly sliced pancetta as alternatives.
- Wrap bundles of 5-6 spears with a whole prosciutto slice for a group serving option.
- Drizzle with syrupy balsamic reduction before serving for added flavor.
- Prepare wrapped asparagus ahead and refrigerate until baking time.
- Store leftovers airtight; enjoy cold, at room temperature, or reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 4pieces | |
| Calories | 203kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 190mg | 8% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
