Easy and elegant, Prosciutto Wrapped Asparagus is the perfect make ahead side dish you can pop in the oven 10 minutes before serving!

white board with bundles of Prosciutto Wrapped Asparagus

(Photo by Rick Souders)

I love asparagus, especially when it’s roasted! It’s a great side dish that goes well with almost any entrée. I’m always looking for new ways to serve it, and one day came up with the idea of creating roasted asparagus bundles tied with pieces of prosciutto. The contrasting colors of red and green provide lots of color on the plate, and the flavors complement one another perfectly. Sometimes I garnish the bundles with a bit of grated Parmesan cheese, too.

Easy enough for every day, elegant enough for entertaining!

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Prosciutto-Wrapped Asparagus

Easy and elegant, Prosciutto Wrapped Asparagus is the perfect make ahead side dish you can pop in the oven 10 minutes before serving. The contrasting colors of red and green provide lots of color on the plate, and the flavors complement one another perfectly.

  • Author: (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 servings 1x
  • Category: side dish, easy entertaining, gluten free

Ingredients

Scale

24 to 32 asparagus spears, tough ends removed (see Tip)

Extra virgin olive oil

Kosher salt, to taste

8 thin slices of prosciutto

Freshly grated Parmesan cheese (optional)

Toasted bread crumbs (optional)

Instructions

  1. Preheat oven to 425 degrees.
  2. Toss the asparagus spears with olive oil to coat and sprinkle with kosher salt. Divide asparagus into 8 bundles of 3 to 4 spears each. Tie a piece of prosciutto around each bundle. Place on a rimmed baking sheet.
  3. Bake 10 minutes or until asparagus is crisp-tender. Sprinkle top with Parmesan cheese and/or breadcrumbs, if desired.

Notes

Make ahead: Prepare the asparagus but don’t bake it earlier in the day. Cover and store at room temperature.

Tip on asparagus: Asparagus spears have a tough end to them that needs to be removed before cooking. Grab the tough end with one hand (between your thumb and first finger). Grab the tip with your other hand and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends.

 

Lee Clayton Roper

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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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