Get ready to fall in love with our favorite crispy prosciutto-wrapped asparagus! It's an easy and delicious hors d'oeuvres dish that only needs four base ingredients and 10 minutes of baking time.
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Prosciutto Wrapped Asparagus In the Oven
We like the combination of baked asparagus and ham or bacon, and it is always a winner and crowd-pleaser.
The baked prosciutto makes the asparagus crispy and savory, all roasted in the oven to perfection.
Serve it as it is or with tangy balsamic glaze, yogurt dip, or creamy dijon.
Why It's Yummy
- Easy recipe - just four ingredients + 30 minutes from start to finish you have a large batch of asparagus appetizer! It is a healthy appetizer or side dish that will leave you craving more!
- Irresistible flavors - salty, crispy prosciutto wrapped around tender asparagus - a heavenly match!
- Versatile - there is plenty of room for customization! Consider adding different dressings or dipping sauces or experimenting with lemon and garlic or spicy seasonings. Read more on this in my Variations paragraph.
They're a delicious appetizer or dinner side recipe that the whole family will enjoy with entrees like pork chops, tenderloin, meatballs, to juicy sandwiches.
Ingredients For Proscuitto Wrapped Asparagus
- Salty prosciutto - When handling packaged prosciutto, you might encounter thin slices that can tear apart easily. Don't worry too much about it - even with a few tears, the prosciutto will still look great after cooking. Thin slices of prosciutto work best as they roll easier and won't overpower the dish. For perfect savory balance, you only need 12 slices which we are going to halve and make a large batch of 24 small bites. Don't use a whole slice per asparagus, as it will make the asparagus spear overly salty.
- Asparagus - When selecting asparagus, go for thicker stalks that are firm, straight, and possess tightly closed tips. Skinny stalks tend to cook too quickly, resulting in a mushy texture before the prosciutto gets crispy. While you can find asparagus year-round, spring is when it truly shines. Ensure you adjust the cooking time based on the thickness of the asparagus spears.
- Olive oil - To bring out the best flavor, opt for good-quality olive oil. How you store the olive oil also plays a role in its longevity. I like to use avocado or olive oil spray.
- Seasoning - Just black pepper, and this is all you need. Don't add salt, otherwise, you risk this appetizer becoming too salty (savory prosciutto and parmesan are more than enough for savory flavor). What else to season asparagus with? If you will be making this dish again consider adding some extra flavor with fresh or dried Italian herbs, fresh garlic or garlic powder, onion powder, some paprika, or red chili flakes.
- Parmesan cheese - I use it for serving but you can also use feta crumbles, goat cheese, or other hard cheese alternatives. I like to grate the cheese freshly from a block as it blends and melts way better this way.
📋 You can find the full ingredient list in the Recipe Card below the article.
Substitutions
- Prosciutto - bacon or Spanish Serrano ham are excellent options to try. You can also go for pancetta, another Italian pork product, as long as it's sliced thinly. Other options include capicola, culatello, parma ham, honey-cured ham, and turkey ham.
- Parmesan cheese - considering it is an added topping you can choose between other options such as crumbled feta cheese, blue cheese, or goat cheese. Use a little bit; otherwise, the dish will be too salty. These are equally good depending on what you like to serve your asparagus with!
- Dairy-free - this asparagus is dairy-free, and the parmesan cheese is optional. Instead of parmesan cheese, use a dairy-free cheese option (vegan cheese) or sprinkle the roasted asparagus with nutritional flakes (after roasting).
- Gluten-free - this asparagus recipe is gluten-free. However, I recommend checking the ingredients of the prosciutto to ensure it is gluten-free. Some prosciutto brands might contain gluten-containing additives.
How To Make Prosciutto Asparagus - With Photos!
Preheat oven to 425 degrees Fahrenheit and line a large sheet pan with foil + cooling rack for easy cleanup.
Next, trim the tough ends of the asparagus and lightly coat the spears with olive oil using a cooking spray for even distribution.
With a sharp knife cut the prosciutto strips in half lengthwise, then tightly wrap each half prosciutto slice around the center of the asparagus spear.
📋 JULIA'S TIP Pencil-thin spears of asparagus are also an option, but for this, I recommend bundling 2-3 stalks together to achieve a balanced ratio with the prosciutto.
Lay the wrapped spears on the prepared wire rack in a single layer (see photos).
Give them a light spritz of oil and a dash of black pepper for added flavor.
Bake the asparagus until it reaches the perfect balance of tender-crisp texture, which should take approximately 8 to 10 minutes.
Once done, carefully transfer the prosciutto-wrapped asparagus to a serving platter.
📋 JULIA'S TIP If you want the spears and prosciutto to be more crisp, leave the asparagus in the oven for a few minutes longer.
Garnish with grated or shaved parmesan and chopped parsley (optional). Bon appetit!
Related Article: Garlic Parmesan Asparagus
Can Prosciutto-Wrapped Asparagus Be Grilled?
Absolutely, you can grill the wrapped asparagus! Just place them perpendicular to the grill grates to prevent them from falling through.
Remember to flip them halfway through cooking to ensure even charring.
Roasted Asparagus Recipe Troubleshoot
How do I make sure that the bundles do not unroll when roasting?
Ensure your asparagus is well coated with oil - it helps the prosciutto stick to it perfectly. Place the bundles on the baking pan with the prosciutto seam side down for a secure hold during baking.
My roasted asparagus is mushy!
To prevent it from becoming mushy, follow these tips:
- Don't overcrowd the pan, as it can lead to steaming instead of roasting, affecting the texture and flavor. Leave enough space between the spears for proper roasting.
- Don't overcook the asparagus, as it may become indeed mushy and lose its vibrant color and flavor.
How To Buy Asparagus
If it is your first time shopping for this healthy vegetable, I have a few suggestions:
- Check the texture - the stalks should be firm, maintaining their shape and smoothness.
- Look for vibrant green spears (unless it's white asparagus) that can stand easily, with minimal bending and no signs of wilting.
- Keep in mind that the tip of the stalk may have a purple hue. Opt for thicker, medium to large asparagus spears, as they tend to be more tender compared to thin ones.
How To Remove The Tough Ends Of The Asparagus?
To remove the tough ends of the asparagus, gently bend each spear until it naturally snaps. Discard the woody ends.
Alternatively, use a knife to trim about 1-2 inches from the bottom of the spears.
Recipe Tips
- No worries if the prosciutto tears, just wrap it as best you can around the asparagus. It'll turn out great in the oven!
- Opt for slightly thicker individual spears, as they work best for this recipe. Avoid the pencil-thin variety commonly available year-round. The slightly thicker spears will yield a more tender result.
- No need to add salt; prosciutto and parmesan cheese have plenty of savory flavor.
- If you prefer less saltiness, use a shorter strip of prosciutto. Half a slice in this recipe is enough for a perfect balance.
What Sauce Would You Serve With Asparagus?
Asparagus with prosciutto is not complete without a sauce! Whether it is a simple garlic aioli from my Brussels Sprouts recipe or one of those:
- Green goddess yogurt dip
- Lemon butter
- Avocado crema is always a winner in our house!
- Balsamic Vinegar or thick balsamic glaze
- Creamy honey dijon sauce
- Garlic butter
- Hollandaise
Freezing And Storing Instructions
- To Make ahead. To prepare ahead, simply wrap the asparagus spears in prosciutto a day in advance and store them. When you're ready to serve, pop them in the oven for a delicious treat!
- To Store. Keep roasted and cooled asparagus prosciutto in an airtight container. Or wrap them in aluminum foil and store them in the fridge for up to 3-4 days.
- To Freeze. For longer storage, freeze the cooked asparagus by placing them in a freezer bag or freeze-friendly container, for 1-2 months.
- To Reheat. Simply place the spears back into a baking pan and reheat them in the oven. This will bring back a bit of crunchiness to the prosciutto wrap. If you want them extra crisp, you can drizzle a bit of oil before reheating.
How To Keep Asparagus Fresh So It Lasts
Bought extra asparagus? Store it the right way:
- To keep asparagus in tip-top condition, trim the ends and ensure they stay moist by placing them in a larger cup with a bit of water or wrapping a damp towel around the ends, treating them like a bouquet of flowers.
- Fresh asparagus stalks can stay good for a couple of days in the fridge. If you notice it becoming wilted, limp, or emitting a strange odor, it's time to bid farewell and discard it to avoid any unpleasant surprises!
Variations
- Lemon - for extra flavor in addition to parmesan, drizzle the roasted asparagus with a squeeze of lemon juice or a sprinkle of lemon zest. Lime is another great pairing.
- My latest obsession - is to smear the asparagus or thicker piece of prosciutto with salmon cream cheese (or any cream cheese!) and bake! So good, but keep in mind that this step will add extra calories.
- Balsamic - enjoy with a generous drizzle of balsamic vinegar, fig balsamic, or thicker sweet balsamic glaze. We also love serving it with simple maple syrup. This is a great combo of sweet and salty flavors that complement each other.
- Asparagus veggie bundles - no worries if you can only find super thin asparagus! You can still make delicious bundles by wrapping 3-5 spears together in one whole slice of prosciutto. Simply proceed with the rest of the recipe as written.
- Herbs and Seasonings - add red pepper flakes before roasting for an extra kick of heat! Fresh herbs like thyme, marjoram, tarragon, rosemary, and basil will add some extra freshness when serving.
- Truffle oil - drizzle the baked asparagus with truffle oil. We also love our french fries this way.
- Cheesy asparagus - to make it ultra cheesy, swap out the parmesan for your favorite Swiss cheese and generously sprinkle grated cheese on top before baking. Or try my cheesy asparagus with roasted tomatoes instead.
Love Asparagus Recipes? Try These Next!
In my opinion, this oven-baked asparagus recipe is one of the best ways to enjoy asparagus.
Roasting is incredibly simple, and the seasonings are basic yet delicious (you can even try some variations below).
And for more ideas give sautéed, cheesy asparagus or fries, or a try too.
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Recipe Card
Crispy Prosciutto Wrapped Asparagus In the Oven
Ingredients
Method
- Preheat oven to 425 degrees Fahrenheit and line a large sheet pan with foil + cooling rack for easy cleanup.
- Next, trim the tough ends of the asparagus and lightly coat the spears with olive oil using a cooking spray for even distribution.
- With a sharp knife cut the prosciutto strips in half lengthwise, then tightly wrap each half prosciutto slice around the center of the asparagus spear.
- Lay the wrapped spears on the prepared wire rack in a single layer (see photos).
- Give them a light spritz of oil and a dash of black pepper for added flavor.
- Bake the asparagus until it reaches the perfect balance of tender-crisp texture, which should take approximately 8 to 10 minutes.
- Once done, carefully transfer the prosciutto-wrapped asparagus to a serving platter. Enjoy with grated parmesan and fresh parsley.
Nutrition
Notes
- If you want the spears and prosciutto to be more crisp, leave the asparagus in the oven for a few minutes longer.
- Garnish with grated or shaved parmesan and chopped parsley (optional). Bon appetit!
- FLAVOR & TEXTURE - The tender-crisp asparagus boasts a fresh and slightly nutty taste, while the salty and savory prosciutto adds richness and a delightful smoky note.
- Pencil-thin spears of asparagus are also an option, but for this, I recommend bundling 2-3 stalks together to achieve a balanced ratio with the prosciutto.
- Grilling - You can grill the wrapped asparagus! Just place them perpendicular to the grill grates to prevent them from falling through. Remember to flip them halfway through cooking to ensure even charring.
- Asparagus - When selecting asparagus, go for thicker stalks that are firm, straight, and possess tightly closed tips. Skinny stalks tend to cook too quickly, resulting in a mushy texture before the prosciutto gets crispy. While you can find asparagus year-round, spring is when it truly shines. Ensure you adjust the cooking time based on the thickness of the asparagus spears.
- Prosciutto - Thin slices of prosciutto work best as they roll easier and won't overpower the dish.
- My roasted asparagus is mushy! To prevent it from becoming mushy follow these tips: Don't overcrowd the pan as it can lead to steaming instead of roasting, affecting the texture and flavor. Leave enough space between the spears for proper roasting. Don't overcook the asparagus as it may become indeed mushy and lose its vibrant color and flavor.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Prosciutto Wrapped Asparagus In the Oven: FAQs
There is no need to peel the asparagus for this recipe. I only do it sometimes with extra-large spears.
If yours are smaller, feel free to skip this step-it's an unnecessary prep.
Yes! You can wrap the asparagus spears in prosciutto a day in advance and store them in the refrigerator.
When you're ready to serve, follow the recipe's baking instructions and enjoy.
While it is often enjoyed warm or hot after baking or grilling, serving it cold is also an option.
Cold prosciutto-wrapped asparagus can make a delicious and refreshing appetizer or snack, especially during warmer weather.
The short answer is yes, you can.
However, when thawing, fresh asparagus will lose its crisp texture and bright color. It is best to consume it fresh or blanch it first before freezing.
You'll Also Love
Andrea
I am loving the flavor combination of the salty prosciutto with the asparagus. I can't wait to make this.
Julia | The Yummy Bowl
thank you, hope you love it!
Charah
I'll try this recipe soon. Thanks for sharing!
Julia | The Yummy Bowl
thank you, enjoy!!!
Colleen
Asparagus wrapped in prosciutto is such a classic appetizer, especially in the spring. I'm making this for Easter. Thanks for sharing.
Julia | The Yummy Bowl
thank you, hope you love it!
DK
This combination of prosciutto and asparagus really works! Just the right balance of salty, crispy and healthy!
Julia | The Yummy Bowl
thank you, hope you love it!
Holly
This got rave reviews at our neighborhood gathering. Thanks for making it a favorite!
Julia | The Yummy Bowl
glad you loved it, thank you!
Julia | The Yummy Bowl
Enjoy a delicious spring appetizer filled with baked prosciutto and perfectly crispy roasted asparagus in oven.