Prosciutto Wrapped Asparagus Recipe
Make Prosciutto Wrapped Asparagus Recipe today: crisp prosciutto around tender asparagus in 29 minutes, perfect for parties and weeknight dinners.
Ingredients
- 1 pound (450 g) fresh asparagus spears, woody ends trimmed
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon finely grated lemon zest (from about 1/2 medium lemon)
- 12 thin slices prosciutto (about 4 ounces / 115 g)
- 2 tablespoons (10 g) finely grated Parmesan cheese, optional, for sprinkling
- 1 teaspoon (5 ml) extra-virgin olive oil or nonstick cooking spray, for greasing the baking sheet
- Lemon wedges, for serving (optional)
- Balsamic glaze, for drizzling (optional)
Instructions
Step 1: Oven and Asparagus Prep
Preheat the oven to 400°F (200°C). Line a large rimmed rectangular baking sheet with parchment and lightly grease it to prevent sticking. Rinse the asparagus spears under cool running water, then pat each spear completely dry with a clean kitchen towel or paper towels—dryness is key so the prosciutto can crisp. Trim the woody ends by snapping or cutting off the bottom 1 to 1½ inches where the stalks turn tough; place the trimmed, uniform spears together so they’re ready for seasoning.
Step 2: Season and Toss
Transfer the trimmed spears to a single, large matte-grey mixing bowl. Drizzle with the tablespoon of extra-virgin olive oil, then sprinkle evenly with kosher salt, freshly ground black pepper, garlic powder, and the finely grated lemon zest. Gently toss with tongs or by turning the spears so every stalk is lightly glossed with oil and the lemon zest is distributed in fine, bright flecks rather than clumps—this is when the asparagus takes on a fragrant, slightly glossy coating.
Step 3: Prosciutto Prep and Wrapping
Lay the 12 thin prosciutto slices out on a light wooden cutting board; if any slice is wide, cut it lengthwise into 1 to 1½ inch strips so each prosciutto ribbon is narrow and elegant. Working calmly and methodically, place one spear (or two very thin spears) at the end of a prosciutto strip and spiral the prosciutto gently from just below the tip down the shaft, leaving the bright green tip exposed. Arrange each wrapped spear in a neat row on the board so they’re uniform and ready to transfer—each one should show a tender green tip and a snug, slightly translucent prosciutto spiral.
Step 4: Arrange, Roast, and Finish with Cheese
Place the prosciutto-wrapped spears in a single layer on the prepared rectangular baking sheet, spacing them so air can circulate and the prosciutto can crisp. Roast in the preheated oven for 10–14 minutes until the asparagus is bright green and tender when pierced and the prosciutto edges are crisp and lightly browned but not burned. If using Parmesan, remove the sheet when the spears are just tender and immediately sprinkle with finely grated Parmesan; return the sheet for 1–2 minutes so the cheese melts lightly into golden flecks. The result should be glossy, crisped prosciutto wrapped around vibrant, tender stalks.
Step 5: Rest, Plate, and Serve
Let the roasted spears rest on the rectangular sheet for 2–3 minutes so the prosciutto firms and crisps further, then transfer them carefully to a rectangular serving platter (retaining the original linear geometry). Arrange them in a single or slightly overlapping layer, finish with a gentle squeeze of lemon juice and a thin drizzle of balsamic glaze if desired, and scatter any extra grated Parmesan. Serve warm for the best contrast between the crisped prosciutto and the tender, bright-green asparagus.
Notes
- Pat asparagus completely dry before wrapping to ensure crisp prosciutto
- Use thin prosciutto slices or cut them lengthwise for best texture
- Roast in a single layer to avoid steaming
- Add Parmesan at the very end so it melts lightly without burning
- Serve warm and finish with a squeeze of lemon for brightness