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Prosciutto Wrapped Asparagus with Reduced Balsamic
4.9 from 207 votes

Prosciutto Wrapped Asparagus with Reduced Balsamic

Prosciutto Wrapped Asparagus features tender asparagus spears cut into sections, blanched to maintain vibrant color and crispness, then wrapped in thin slices of prosciutto. The dish is finished with a balsamic vinegar reduction that adds a sweet-tart glaze, enhancing both the salty prosciutto and fresh asparagus flavors.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 servings
Course: Appetizer
Cuisine: International

Ingredients

  • 3 bunches asparagus
  • 12 lices prosciutto
  • 200 ml balsamic vinegar

Instructions

    Cup of Yum
  1. Place the balsamic vinegar in a small saucepan and place over low heat.
  2. Leave the saucepan over the low flame until it has been reduced by 2/3rds, remove and allow to cool.
  3. Trim the woody bases off the asparagus spears.
  4. Cut the remaining spears into 3 pieces (leaving the flower end slightly longer than the other 2).
  5. Fill a pot or large bowl with ice cubes and top with water.
  6. In a pot of salted boiling water, blanche the asparagus bits until vibrant & green (less than 1 minute).
  7. Strain and plunge them immediately into ice water, allow to cool.
  8. Cut the slices of prosciutto in half down the length (or the equivalent width of a belt around the asparagus bits).
  9. Arrange one flowery bit of asparagus and two stem pieces on a slice of prosciutto and roll until it has gone around 1 or 2 times and cut of the excess.
  10. Repeat this rolling process until all the asparagus bits have been used.
  11. Arrange all the asparagus bundles on a serving platter and gently spoon a little of the reduced balsamic on each one immediately before serving.

Notes