Make a simple, yet delicious appetizer with this Prosciutto Wrapped Asparagus recipe, which can be finished in less than 20 minutes! Fresh asparagus stalks are wrapped in salty prosciutto slices, and quickly roasted in the oven to tender, crispy perfection. Whether for a Sunday morning brunch or an elegant dinner with friends, any occasion will be more special with these addicting bites on the table.
I once touted that “Everything is better when it’s wrapped in bacon.” And while that saying still rings true, some things are even BETTER when they’re wrapped in prosciutto!
Years ago, I first made this Bacon Wrapped Asparagus recipe, and while they were definitely delicious, they didn’t quite compare to the flavors of their leaner and saltier Italian counterpart.
See, with this cured and thinly sliced delicacy of a meat, there’s not much else you need to do to get them to taste incredible!
A little oil, a light dash of salt (remember that prosciutto is already pretty salty!), and a sprinkle of pepper. Pop them in the oven, and in less than 20 minutes you’ll have a jaw-dropping side dish or party app to serve with just about any meal.
Ingredients
To make this easy Prosciutto Wrapped Asparagus recipe you need:
- Asparagus. Look for 1 pound of medium-thickness asparagus stalks. Larger ones will work as well, but size will affect both cooking time and how many stalks go into each prosciutto bundle.
- Prosciutto. Aim for thinly sliced prosciutto at roughly 12 slices to ½ pound of weight, just barely thick enough to not break when gently handled. Jamón or thinly-sliced bacon can also work as a substitution.
- Oil. A cooking oil with a high smoke point, such as avocado or safflower oil, is the best option for this dish because of the high temperature at which the asparagus is roasted. Olive oil will also do if it’s all that’s available.
- Salt and pepper. You don’t need much, just a few pinches is enough. More seasoning can always be added at the end, but it can’t be taken away!
How to Make Prosciutto Wrapped Asparagus
The basic steps for making Prosciutto Wrapped Asparagus are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Trim and Cut
Preheat your oven to 425°F.
With your fingers, pick up each spear of asparagus one at a time and gently snap away the tough, woody base of the stalk. The snapping point can be located by pressing your fingers to where the color begins shifting from green to brown or white, until finding where the texture transitions from the tough ends to the more tender stalk.
Repeat this process with the remaining asparagus stalks, until all that remains is the softer, green, edible pieces of asparagus.
Alternatively, you can use a sharp knife to cut rather than snap them, but this runs the risk of accidentally cutting away too much or not enough of the woody ends.
Bundle and Wrap
Being careful not to tear them, lay each slice of prosciutto out on a cutting board, one at a time. Perpendicular to the length of the prosciutto, place 2 spears of asparagus on top of the slice and carefully roll them up inside of it.
This should create a little “bundle” of asparagus stems, held together by a roll of prosciutto in the middle.
How many spears of asparagus end up in each bundle depends upon the size of the stalks. For smaller or medium-sized stalks, you want to wrap 2-3 within 1 slice of prosciutto; for larger, thicker pieces, 1 piece per spear will do.
Use your best judgment on how much looks good per bundle, but try to aim for about 10-12 wrapped bundles per pound of asparagus. This generally results in the perfect ratio of asparagus-to-prosciutto.
Arrange and Brush
Place an oven-safe wire rack within a large cookie sheet, and spray it with non-stick cooking spray. Then, carefully lay out the asparagus bundles with just a little bit of space in-between them.
Using a wire rack allows for the air to circulate fully around the bundles, eliminating the need to flip them over while cooking to ensure even crisping. The cookie sheet beneath catches any fat or liquid which cooks off.
If an oven-safe wire rack isn’t available, laying the bundles on a prepared baking sheet with parchment paper and turning them over halfway through baking will work. Avoid using aluminum foil as the bundles tend to stick.
In a small bowl, whisk together the oil, salt, and pepper. With a small brush – which provides more even coverage than drizzling – lightly coat each bundle on both sides with the mixture.
Bake in Oven
Depending on the thickness of the asparagus stalks, roast at 425°F for 12-15 minutes, or until the asparagus has turned bright green and is fork tender. Ideally, the prosciutto should be cooked in the middle and lightly crispy on the outside.
Season with an additional light sprinkling of salt and pepper, if needed, being careful not to over salt the prosciutto. Serve on a platter, and enjoy!
Alternative Method: Cook in Air Fryer
If preferred, this recipe also achieves great results when making Air Fryer Asparagus, as 1 pound of trimmed asparagus will generally fit perfectly within a 6-quart air fryer. Bear in mind that thinner spears will cook more quickly than thicker ones.
Start by preheating your air fryer to 380°F for at least three minutes.
Follow the same instructions up to the point of arranging the bundles on the wire rack. Instead, carefully arrange them within the basket of the air fryer, trying not to let them touch.
Let the prosciutto wrapped asparagus cook in the air fryer for about 6-7 minutes, or until fork tender and finished.
Meal Prep and Storage
- To Prep-Ahead: Asparagus stems may be trimmed ahead, up to 3 days in advance. Uncooked asparagus should be kept upright in the fridge, with the stem ends submerged in an inch or two of fresh, cold water. Bundles can also be wrapped ahead, and only brushed with oil and seasoned when ready to cook.
- To Store: Prosciutto wrapped asparagus can be stored in an airtight Ziploc bag or other container in the fridge, for up to 3-5 days.
- To Freeze: It is not recommended to freeze prosciutto wrapped asparagus once cooked – asparagus will freeze just fine, but the taste and texture of the delicate prosciutto may be negatively affected.
- To Reheat: Leftover asparagus bundles may be reheated in a 400°F oven or toaster oven, just until heated through and slightly starting to crisp up again.
FAQs
Prosciutto is a variety of uncooked, unsmoked, and dry-cured Italian ham, which is extremely salty. Generally sliced very, very thin, the meat is delicate, and a common feature on charcuterie boards even in its uncooked form.
Due to the crispy nature of the fresh-baked prosciutto, it’s generally recommended to eat the bundles fairly fresh out of the oven. However, they can still very safely be eaten even cold or at room temperature.
While it isn’t recommended to freeze prosciutto wrapped asparagus after cooking, it’s perfectly acceptable to use frozen asparagus to make this recipe! Simply thaw and dry off any stems before using them.
Expert Tips and Tricks
- Get it thin. If it doesn’t already come prepared as such, try to acquire very, very thinly sliced prosciutto for this recipe – it helps the layers of prosciutto to cook and crisp at the same rate as the asparagus.
- Put them on the grill. This recipe is also delicious directly grilled over medium-low heat, giving an extra layer of rich, smoky flavor.
- Give it a garnish. A sprinkle of fine parmesan cheese, a fresh squeeze of lemon, or a drizzle of balsamic vinegar can take this recipe to the next level by contrasting the fatty, salty prosciutto.
- Taste the meat. Prosciutto can vary widely in levels of saltiness sometimes, so sample a piece of the prosciutto you’ve purchased for the recipe ahead of time to determine how much salt to use later.
- Try different greens. Vegetables like green beans and Brussels sprouts are also amazing when cooked alongside roasted prosciutto – simply keep in mind that their cooking times will vary.
More Asparagus Recipes
This is just one of many delicious ways to prepare asparagus, so experiment with these other amazing recipes to find your next favorite:
- Lemon Garlic Roasted Asparagus
- Air Fryer Asparagus
- Bacon Wrapped Asparagus
- Oven-Baked Parmesan Asparagus Fries
- Cream of Asparagus Soup
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Prosciutto Wrapped Asparagus Recipe
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Ingredients
- 1 lb. asparagus
- ½ lb. prosciutto thinly sliced
- 1 ½ Tbsp. oil olive or avocado
- ⅛ – ¼ tsp. salt to taste
- ⅛ tsp. black pepper
Instructions
- Preheat oven to 425 degrees.
- Wrap 2-3 medium-sized asparagus spears in 1 piece of prosciutto. If you have larger asparagus, wrap 1 piece of prosciutto around 1 asparagus. You should end up with roughly 12 bundles.
- Place a wire rack on a large baking sheet that has been lined with parchment paper or aluminum foil and then spray the rack with non-stick cooking spray.
- Add the asparagus bundles to the rack in a single layer, trying not to let any of the sides touch.
- Whisk together the oil, salt, and pepper in a small bowl and then brush over the bundles.
- Bake at 425 for 12-15 minutes, depending on the thickness of the asparagus. You’ll know they’re done cooking when the asparagus turns bright green and is fork tender.
- Serve immediately with additional salt and black pepper, to taste. Enjoy!
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Notes
Meal Prep and Storage
- To Prep-Ahead: Asparagus stems may be trimmed ahead, up to 3 days in advance. Uncooked asparagus should be kept upright in the fridge, with the stem ends submerged in an inch or two of fresh, cold water.
- To Store: Prosciutto wrapped asparagus can be stored in an airtight Ziploc bag or other container in the fridge, for up to 3-5 days.
- To Freeze: It is not recommended to freeze prosciutto wrapped asparagus once cooked – asparagus will freeze just fine, but the taste and texture of the delicate prosciutto may be negatively affected.
- To Reheat: Leftover asparagus bundles may be reheated in a 400°F oven or toaster oven, just until heated through and slightly starting to crisp up again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
