Pin it
Take a handful of simple stuff like asparagus and prosciutto and turn it into a real eye-catcher on the table. Everybody grabs these first at my spring get-togethers—they're gone in a flash.
This came about one Easter when I needed something snazzy but low-stress—everyone loved it so much, now I can't show up to family meals in spring or summer without it.
Tasty Ingredients
- Lemon zest: Totally optional but throws in a pop of fresh, citrusy flavor that cuts the richness
- Freshly grated Parmesan cheese: Optional as well—not a must, but you get extra umami and a salty twist
- Ground black pepper: Crack it fresh and you get way better aroma and a hint of heat
- Olive oil: A splash makes everything roast up just right and brings all the flavors together
- Prosciutto: Thin slices of dry-cured Italian ham—crisps up fast and adds big flavor (prosciutto di Parma is gold)
- Fresh asparagus: Go for chunky stalks—they roast well and balance out the salty prosciutto
Simple How-To Steps
- Add the Toppings and Plate It:
- Move the hot asparagus onto a warm platter, lay them out nicely, and—while they're still hot—shake over the lemon zest. If you want, give them a light dusting of Parmesan too. Serve straight away so they're crispy and delish.
- Roast Until Just Right:
- Put them in the oven for about 8-10 minutes (depends on how thick your asparagus are). Keep an eye on them—you want the asparagus tender but not mushy and the prosciutto crisp, not burnt.
- Slick the Spears and Add Pepper:
- Lay out all the wrapped asparagus on your lined sheet so they're not touching. Drizzle olive oil back and forth just enough to make them glossy, not greasy. Sprinkle pepper from high up for good coverage.
- Wrap Things Up:
- Slice the prosciutto lengthwise so you've got long thin strips. Take a strip and spiral it around each spear from just under the tip. Wrap snugly—tight enough to stay put but not so tight you squish the veggie. You want a nice swirl showing.
- Get the Asparagus Ready:
- Wash the asparagus well to get rid of any sand hiding in the tips, then dry them super well with paper towels so they’ll crisp up in the oven. Bend each stalk until it snaps so you get rid of the tough ends naturally—no guessing.
- Fire Up Your Oven:
- Heat up your oven to 400°F so the prosciutto crisps but doesn’t burn the veggies. Line a big baking sheet with parchment for no sticking and easy cleanup.
Pin it
Prosciutto is the real game changer here. Years back, my Italian granny used to show me how to wrap it around fruit. She said it should practically melt in your mouth. That same trick with asparagus makes them crisp up and taste incredible.
Prep Ahead Choices
This is super flexible if you’re hosting. Go ahead and wrap the asparagus with prosciutto up to a day early. Just stick them on a parchment-lined tray in the fridge. When it’s party time, drizzle with oil and shove them in the oven. No mad dash at the end—just chill until you’re ready to cook.
Find the Right Stuff
This whole dish is all about picking the good stuff. Look for asparagus that’s firm with tight tips. The thicker, the better—they hold up well and you get great crunch with the crispy ham. For prosciutto, spring for the real-deal Italian kind like di Parma or San Daniele—they’ve got the right salt-to-sweet and roast beautifully.
How to Serve Up
These asparagus bundles fit into all kinds of meals. Stick them upright in a tall glass for stylish finger food at your next cocktail hour. They’re awesome next to roast chicken or steak. For a cozy Italian-ish night, add them to risotto. Or at brunch, set them out with eggs and hearty bread for a fuss-free but classy spread.
Wine Pairing Tips
Salty prosciutto and bright asparagus are tricky with wine, but not impossible. Light, crisp whites like Pinot Grigio or Sauvignon Blanc handle it great. If you’d rather have a red, reach for something soft and not too heavy—young Pinot Noir or a Beaujolais works. Their freshness matches up without getting lost.
Pin it
Frequently Asked Questions
- → How do I prepare asparagus before wrapping?
Wash the spears, dry them off, then bend and snap off those tough bottom bits. They're now good to go for wrapping.
- → Can I use other meats instead of prosciutto?
Totally, try thin shaved pancetta or even bacon. Bacon just needs a few extra minutes to crisp up nicely.
- → What should I serve with prosciutto-wrapped asparagus?
Goes great next to roast chicken, a green salad, or even next to fish off the grill. Super versatile.
- → Can I make this dish ahead of time?
Yep, just wrap them up and stick them in your fridge for a few hours, then bake when you're ready to eat.
- → What are some optional toppings or variations?
Grate on parmesan, squirt some lemon zest, or drizzle with balsamic glaze if you want to switch it up.
- → Do I need to add salt to this recipe?
Nope! The prosciutto brings plenty of a salty kick, so you don't need more.