Who needs to be asked twice to eat their veggies when you’re offering up Prosciutto Wrapped Asparagus? The family might just ask you for seconds! This deli-wrapped treat is wonderful served all on its own as an appie, or as a side dish for a dinner party. Take the extra few minutes of prep time to really transform this controversial vegetable!
There’s no better way to enjoy a vegetable than to wrap it with Italy’s finest cured ham. Crisp, salty, a little garlicky, ahh *chef’s kiss*, these prosciutto wrapped asparagus are a treat. They were so fast to wrap up, I think I might end up serving this version more often than its naked counterpart.
Most recipes I’ve seen for prosciutto wrapped asparagus keep it simple with just the two ingredients of its namesake, but I’m all about improving upon what already exists in a simple and effective way. A bit of butter, may I add browned, as it was leftover from my brown butter mashed potatoes, garlic powder, salt, and freshly cracked pepper. Some staples in your kitchen that will go a long way.
Click that “Jump to Recipe” button at the top of the page or keep on scrolling to get the ingredient amounts and full instructions. If you read on, you’ll find substitutions, tips, and tricks for making this recipe your own.
- Butter – I always prefer unsalted so that I have full control over the sodium.
- Garlic powder – Or fresh garlic.
- Salt & pepper – Season to taste. If you think the prosciutto will have enough salt, you can just use pepper.
- Asparagus – I used a whole bundle. Some are larger and some are smaller than what I found! Just work with what’s available to you. Oh no, you have some extra prosciutto? For shame. Might have to snack on it while the asparagus roasts.
- Prosciutto – Packaged or freshly sliced at the deli. Just make sure it’s nice and thin.
All about prosciutto
Also known as ‘parma ham’, this Italian dry-cured ham is melt-in-your-mouth-salty-deliciousness. You’ll typically find it very thinly sliced; perfect for crisping up with a small amount of time in the oven.
If you aren’t passionate for prosciutto, it’s too damn expensive, or you simply can’t find it, try these alternatives: thinly sliced deli ham, pancetta, or capicola will all taste great. For a non-pork alternative you can try duck prosciutto or pastrami.
How to make prosciutto wrapped asparagus
- Prep: Preheat the oven to 425F. Whisk the butter, garlic powder, salt, and pepper together. Drizzle over the asparagus and toss to coat.
- Wrap: each spear of asparagus tightly in a halved piece of prosciutto, wrapping it around the middle.
- Roast: Transfer to the oven and bake for 10-12 minutes or until roasty and tender-crisp.
Wrap everything in prosciutto!
Why stop at asparagus? There are so many veggies that you can toss in these simple seasonings and wrap. Give these ideas a try or experiment with the ingredients you have at home:
- Carrots, sliced into spears if needed
- Green beans
- Sliced bell pepper
How to store leftovers
Let the asparagus cool fully to room temperature before storing in an airtight container or large sealable freezer bag. It will last 2-3 days in the fridge.
I don’t suggest freezing this appetizer. Asparagus, especially once it’s been roasted, tends to get a soft, soggy consistency after it freezes and thaws. We still want these to hold up a bit and have some bite.
How to reheat prosciutto wrapped asparagus
The trick here is to warm your asparagus through without crisping the ends or the prosciutto too much. The microwave can be used, but your prosciutto will come out a bit soft.
The best method is in the oven. Line a sheet pan with parchment paper and preheat the oven to 375F. Place the prosciutto wrapped asparagus onto the pan and transfer it to the oven. Roast for 5-8 minutes, or until sizzling and warmed through. Keep a close eye on them to avoid the ends burning.
Check my favorite side dishes here:
- Brown Butter Mashed Potatoes
- Roasted Green Beans and Carrots
- Baked Mac and Cheese
- Watermelon and Feta Salad
- Greek Salad
Prosciutto Wrapped Asparagus
- 1 tbsp butter unsalted, melted
- 1/2 tsp garlic powder
- 1/8 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 20 spears asparagus or 1 bundle, tough ends trimmed
- 10 slices prosciutto sliced in half widthwise
- Preheat the oven to 425F. Whisk the butter, garlic powder, salt, and pepper together. Drizzle over the asparagus and toss to coat.
- Wrap each spear of asparagus tightly in a halved piece of prosciutto, wrapping it around the middle.
- Transfer to the oven and bake for 10-12 minutes or until roasty and tender-crisp.
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