These Prosciutto Wrapped Asparagus bundles are so easy to make and come together in just 20 minutes from start to finish. They’re simple yet elegant and are sure to impress the entire crowd.
I just got back from Portugal. And while I was pretty certain before going that prosciutto, of some sort, MUST be part of my dying meal, I’m extra certain now. I mean, coming from an Italian background, this shouldn’t come as much of a surprise as there really isn’t a cured meat I don’t like. Let’s just say that I was practically in Heaven for two weeks straight as every coffee shop and restaurant had no shortage of prosciutto sandwiches or prosciutto heavy charcuterie boards. Some places even had the whole prosciutto legs hanging right in the windows. Aka my kind of places. I’m salivating just thinking about it!
Now, I gotta admit. The only thing better than prosciutto itself is crispy prosciutto. Am I right? And when you think of asparagus rolled in prosciutto, you just can’t help but think of exactly that. There is something totally magical that happens when the freshness of asparagus meets the crispiness and saltiness of prosciutto. Trust me, it’s the stuff of dreams.
Whether you’re looking for a new family side dish or the perfect party finger food or appetizer, crispy prosciutto wrapped asparagus bundles is all you’re gonna need. With such few ingredients and almost no time to put it altogether, this is a dish that you’re gonna wanna make on repeat. And honestly, if it was my final meal of all time, I would not be mad about it.
INGREDIENTS TO MAKE ASPARAGUS WRAPPED IN PROSCIUTTO
Few and simple ingredients (a couple which are totally optional) come together to make this easy-to-make yet sophisticated dish. Let’s discuss them in a little bit more detail down below:
- Asparagus: Look for bright green asparagus spears with closed, compact tips. The spears should be firm and not limp. Asparagus is a good source of vitamins and minerals, including vitamin K and folate. I recommend using fresh, not frozen, asparagus for the best texture and flavour. However, if you’re in a pinch, you can use thawed frozen asparagus instead.
- Prosciutto: Prosciutto is a dry-cured Italian ham and like one of THE BEST cured meats ever known to man. It has a rich, salty and addicting flavour and a buttery texture. Since it’s normally thinly sliced, it’s perfect for wrapping around other ingredients. It adds a savoury and slightly sweet taste to this dish. Ensure that your prosciutto is thinly sliced for easy wrapping and best results.
- Olive Oil: Not only does it add a delicious flavour but it also helps the asparagus and prosciutto achieve a crispy texture during baking. As always, good quality and extra virgin olive oil work best in this recipe. However, feel free to use a different kind of oil (such as avocado) instead, if you prefer.
- Salt and Pepper: Enhance the natural flavours of the asparagus and prosciutto. Use sea salt or kosher salt for a clean taste and freshly ground black pepper for a more robust flavor. RECIPE NOTE: Prosciutto is naturally salty so keep that in mind when seasoning your asparagus and don’t overdo it.
- Balsamic Glaze/Reduction: Balsamic reduction or glaze is a concentrated, sweetened version of balsamic vinegar. It adds a tangy and slightly sweet drizzle to the dish. This is optional (and only applied to the final dish) but IMHO, provides the perfect balance for the saltiness of the prosciutto.
- Parmesan Cheese: Adds an extra layer of flavour and some vibrancy to the final dish. It’s optional but highly recommended. Freshly grated parmesan cheese works best in this recipe.
HOW TO MAKE ASPARAGUS WRAPPED IN PROSCIUTTO (KEY TIPS)
You can find full instructions for how to make these Prosciutto and Asparagus Bundles in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose fresh and good quality ingredients for best results. Opt for fresh, vibrant asparagus and high-quality prosciutto. The freshness and quality of your ingredients will greatly impact the final dish since there are so few ingredients to begin with.
- Be sure to trim the asparagus properly before beginning. Trim the tough ends of the asparagus before wrapping to ensure a more enjoyable eating experience. You can snap off the woody ends or use a knife to trim them.
- Don’t be shy with the oil, salt or pepper. You want the asparagus to be nicely coated before wrapping it in prosciutto. Keep in mind that prosciutto is naturally salty, but a bit of extra seasoning can enhance the overall flavour of the dish. EXTRA EXTRA TIP: Drizzle each bundle with some extra olive oil before popping them in the oven to bake. This helps achieve a nice crispiness and adds even more flavour to the dish.
- Use thinly sliced prosciutto. I have no hate on thicker slices as they all taste equally delicious to me! However, for this recipe, thinly sliced prosciutto works best as it’s way easier to wrap and crisps up better in the oven as it bakes. EXTRA EXTRA TIP: Be careful when wrapping the asparagus bundles in prosciutto. The thin slices are delicate and can tear easily but you still want the bundles wrapped tight enough so that they don’t come apart while baking.
- Be sure to evenly spread the piece of prosciutto out over the asparagus spear and don’t bunch it all up in the middle. You want the prosciutto to cover as much of the asparagus surface as possible for best results. Start at the bottom of the asparagus and then spiral upwards towards the tip.
- Don’t make the bundles too big. Depending on the size and thickness of the asparagus you’re using, 3-4 asparagus spears per bundle is the perfect ratio of fresh asparagus and crispy prosciutto.
- Use a wire rack on top of a parchment lined baking sheet if you have one. This allows the air to circulate in the oven, promoting even cooking and eliminating the need to flip the bundles halfway through cooking. EXTRA EXTRA TIP: Leave a bit of room between each bundle on the wire rack/baking sheet. This will promote even cooking and allow the prosciutto to crisp up to perfection.
FREQUENTLY ASKED QUESTIONS
The size of a bundle of asparagus can vary depending on where you purchase it and how it’s packaged. Asparagus is typically sold in bunches or bundles, and the quantity in each bundle can depend on factors such as the thickness of the spears and regional packaging standards.
On average, a standard bundle of asparagus may contain around 1 pound (approximately 454 grams) of asparagus. However, this can vary, and you might find bundles that are smaller or larger.
For these prosciutto wrapped asparagus bundles, you need about 3-4 spears of asparagus per bundle.
Generally, there’s no need to soak asparagus before cooking. Asparagus is a relatively delicate vegetable, and soaking it can make it waterlogged and affect its overall texture and flavour. To maintain its integrity and get the best texture and flavour, you want to wash it thoroughly and then pat it dry with paper towels to remove any excess moisture before cooking.
Yes, you can prepare prosciutto wrapped asparagus ahead of time. To ensure the best flavour and texture, don’t bake them until just before you plan to serve them. Instead, assemble the prosciutto wrapped asparagus bundles up to a day before you plan to cook them. Follow the recipe up to the point of wrapping the asparagus with prosciutto, then put them in an airtight container and keep them in the fridge until you’re ready to bake.
Prosciutto wrapped asparagus is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container and keep them in the fridge for 1-2 days. To reheat, simply do so in a 350° oven, air fryer or toaster oven to help restore some of the crispiness of the prosciutto.
- 1 bunch (~1 pound) Fresh Asparagus Spears
- 8 slices Prosciutto, thinly sliced
- 1 tbsp Extra Virgin Olive Oil, plus more for drizzling
- Salt and Pepper, to taste
- Balsamic Glaze/Reduction, for finishing, optional
- Freshly Grated Parmesan Cheese, for finishing, optional
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If you have a wire rack, place it on top of the parchment lined baking sheet.
- Wash and trim the tough ends of the asparagus spears. Then, pat them dry with clean paper towels. Add them to a bowl, plate or another sheet pan along with the olive oil, salt and pepper. Use your hands to toss to ensure that each spear is nicely coated in the oil and seasonings.
- Bundle 3-4 asparagus spears together and wrap a slice of prosciutto around the bundle, starting at the bottom and spiraling up. Be gentle as thinly sliced prosciutto is delicate and can tear easily. Repeat until no asparagus or prosciutto remains.
- Place the wrapped asparagus bundles on the wire rack/baking sheet with a bit of room in between each to breathe. Give them an extra spritz or drizzle of olive oil.
- Bake for 12-15 minutes or until the asparagus is tender and the prosciutto is crispy. If desired, add freshly grated parmesan cheese and drizzle balsamic glaze over the bundles before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 813mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 8g
Nutrition is only an estimate and calculated using Nutritionix.
MORE CROWD PLEASING APPETIZERS