This morning The Denver Post featured a review of a cooking class I conducted last week at the Denver Botanic Gardens. The class, “Appetite for Seduction”, had a Valentine’s Day theme, and provided a turn key menu for a romantic dinner. You can read the article here, and all the recipes are shared there except for one, which they didn’t have room for – Prosciutto-Wrapped Asparagus. There have been several requests for the recipe since the article ran, so I’m sharing it here. You can make this recipe with just 4 ingredients – asparagus, olive oil, kosher salt and prosciutto – how easy is that!

Prosciutto-Wrapped Asparagus

(From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper)

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 8 1x


  • 24 to 32 asparagus spears, tough ends removed
  • extra virgin olive oil
  • 8 thin slices of prosciutto
  • Freshly grated Parmesan cheese (optional)
  • fresh toasted bread crumbs (optional)


  1. Preheat oven to 425 degrees.
  2. Toss the asparagus spears with olive oil and kosher salt to coat. Fold prosciutto piece to 1/2-inch thickness (lengthwise) and tie around 3 to 4 spears to form a bundle. Repeat so you have 8 bundles. Place on a rimmed cookie sheet and bake until asparagus is crisp-tender, around 10 minutes. If desired, sprinkle top with Parmesan cheese and/or breadcrumbs.


Make ahead: bundles can be prepared but not baked up to 3 hours ahead of time, covered refrigerated. Bring to room temperature before baking.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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