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Prosciutto Wrapped Asparagus are an ideal appetizer for any party or get together for so many reasons. They're simple to make, don't require silverware, are served at room temperature and, most important, are wildly delicious.
You have several options for cooking the asparagus. And a simple technique that I'll show you (in video and still shots) makes wrapping the spears in prosciutto a snap.
You can roast, pan-fry, or grill your asparagus spears. Whatever method you choose, you'll want them to be lightly charred on the outside and tender inside, but not floppy. You want to retain a little bit of bite. (Medium-thick asparagus spears work better than thin asparagus for this.)
And you'll let the asparagus cool to room temperature before wrapping in prosciutto, which makes it so convenient for parties! (And light - rolling in at about 17 calories per spear!)
Choose one of the cooking methods below and, once tender, remove asparagus from heat immediately and set aside to cool.
How to Roast Asparagus
To roast asparagus, arrange spears in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 425˚F for 10-15 minutes until just tender.
How to Pan-Fry Asparagus
Heat two tablespoons of olive oil in a large skillet until hot. Add asparagus; cover and cook, gently turning spears occasionally, until tender, about 5 minutes. Season to taste with salt and freshly ground black pepper.
How to Grill Asparagus
Drizzle asparagus with olive oil and season with salt and freshly ground black pepper. Arrange asparagus spears in a single layer on a grill over medium-high heat. Grill 3 to 4 minutes, carefully turning as they cook to lightly char on all sides. (Or even better, make these Grilled Bacon Wrapped Asparagus!)
How to Wrap Asparagus in Prosciutto
Step 1: Stack and cut paper thin slices of prosciutto in half lengthwise.
Step 2: Place a cooked, cooled asparagus spear at the base of one half strip of prosciutto, angled away from yourself at about 45 degrees. Wrap bottom section of strip around the bottom of the spear, leaving about 1-inch exposed. Roll the spear away from you, wrapping it in prosciutto as you go. Take care to leave the tip exposed.
Or instead of wrapping spears individually, serve in bundles as a side dish. Skip cutting prosciutto slices in half and wrap one or two slices around a bundle of 6 cooked and cooled asparagus spears. This would be great alongside Grilled Lamb Chops or Grilled Chicken Thighs.
Prosciutto Wrapped Asaparagus
- 24 spears asparagus see recipe note #1)
- olive oil to taste
- kosher salt to taste (see recipe note #2)
- freshly ground black pepper to taste
- 12 slices prosciutto paper thin
- Preheat oven to 425˚F.
- Arrange asparagus spears in a single layer on a baking sheet. Drizzle with olive oil and season to taste with salt and pepper.
- Roast asparagus 10 to 15 minutes (depending on spear size), until just tender. Remove from heat and allow to cool to room temperature.
- When asparagus has cooled, stack prosciutto slices and cut in half, lengthwise.
- Place a cooked, cooled asparagus spear at the base of one half strip of prosciutto, angled away from yourself at about 45 degrees. Wrap bottom section of strip around the bottom of the spear, leaving about 1-inch exposed. Roll the spear away from you, wrapping it in prosciutto as you go. Take care to leave the tip exposed. Repeat with remaining spears. Arrange on platter and serve with lemon wedges if desired.
- Look for medium-thick asparagus spears for this recipe. They'll be sturdier as finger food than thin asparagus.
- Take care to season lightly with salt as prosciutto is very salty.
- I love the simplicity of just salt and pepper, but you can certainly embellish with other flavors like lemon zest and finely grated pecorino or parmesan cheese.