Prosciutto-wrapped asparagus is a simple, elegant side dish that brings together the salty, savory richness of prosciutto with the fresh, slightly sweet flavor of tender asparagus. Grilling adds a subtle smoky char and crisps the prosciutto beautifully, creating a delightful contrast in textures. This recipe is a crowd-pleaser for cookouts, weeknight dinners, or holiday feasts, and it comes together in minutes with just a few ingredients.
Ingredients
- 1 lb (450 g) fresh asparagus, woody ends trimmed
- 8 oz (225 g) thinly sliced prosciutto (about 12–16 slices)
- 2 tbsp (30 ml) olive oil
- 1/4 tsp black pepper (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat your grill to medium-high heat (about 400°F / 200°C). If using a charcoal grill, let the coals burn until covered with gray ash.
- Rinse the asparagus and pat dry. Trim the woody ends by snapping off the bottom where they naturally break, or cut off about 1–2 inches (2.5–5 cm).
- Take one slice of prosciutto and wrap it diagonally around a spear of asparagus, overlapping slightly as you go. The prosciutto should cover most of the spear, but leave the tip exposed. Repeat with the remaining asparagus and prosciutto.
- Lightly brush the wrapped asparagus with olive oil. This helps prevent sticking and encourages browning.
- Place the wrapped asparagus on the grill perpendicular to the grates so they don’t fall through. Grill for 5–7 minutes, turning occasionally with tongs, until the prosciutto is crisp and slightly charred at the edges, and the asparagus is tender but still crisp-tender (you can test with a fork).
- Remove from the grill and sprinkle with black pepper if desired. Serve immediately with lemon wedges for squeezing over the top.
Tips
- Choose the right asparagus: Look for spears that are about 1/4 to 1/2 inch thick. Very thin spears may overcook before the prosciutto crisps; very thick ones may need extra grilling time. If using thick spears, you can blanch them in boiling salted water for 1–2 minutes before wrapping, then pat dry.
- Don’t overlap too much: Wrap the prosciutto in a single layer, slightly overlapping, but not in thick bundles. Thick layers won’t crisp well and may stay chewy.
- Grill basket option: If you’re worried about pieces falling through the grates, use a grill basket or a piece of aluminum foil with holes poked in it. This also makes turning easier.
- Make ahead: You can wrap the asparagus up to 4 hours ahead and keep it covered in the refrigerator. Brush with oil just before grilling.
Serving Suggestions
Serve these as a side dish with grilled chicken, steak, or salmon. They also make a fantastic appetizer for a party—arrange them on a platter with a sprinkle of lemon zest or a drizzle of balsamic glaze. Pair with a crisp white wine like Sauvignon Blanc or a light rosé.
Variations
- Add cheese: Spread a thin layer of goat cheese or cream cheese on the prosciutto before wrapping, or sprinkle with grated Parmesan after grilling.
- Spicy kick: Add a pinch of red pepper flakes or a drizzle of sriracha before serving.
- Bacon substitute: Use thin-cut bacon instead of prosciutto. Bacon needs to be partially cooked first (about 3 minutes in a skillet) to render fat and ensure it crisps on the grill.
- Oven method: No grill? Roast the wrapped asparagus in a 425°F (220°C) oven for 10–12 minutes, turning once, until the prosciutto is crisp.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes, or in an air fryer at 350°F (175°C) for 3–4 minutes, until heated through and crisp again. Avoid microwaving, as it will make the prosciutto soggy.
Frequently Asked Questions
Can I use frozen asparagus? Yes, but thaw it completely and pat it very dry before wrapping. Frozen asparagus tends to be more watery, so you may need to grill a few minutes longer to achieve tenderness.
Why is my prosciutto not crispy? Prosciutto is thin and can become chewy if it’s not cooked long enough or if it’s wrapped too thickly. Make sure your grill is hot enough, and don’t wrap more than one layer. Also, avoid overcrowding the grill—leave space between each spear so the heat circulates.
Can I use other cured meats? Absolutely. Thin slices of speck, serrano ham, or even pancetta (if you cook it a bit longer) work well. Adjust cooking times as needed.
Do I need to oil the asparagus? Brushing with oil helps prevent sticking and promotes browning. If you skip it, the prosciutto may stick to the grill and tear.
Can I prepare these in advance and freeze? Freezing is not recommended because the asparagus will become mushy when thawed and the prosciutto will lose its texture. It’s best to prepare fresh.
How do I know when the asparagus is done? You should be able to pierce the thickest part of the spear easily with a fork, but it should still hold its shape. The prosciutto should be golden and crisp, not floppy.
Related
- Fruit Platter Suppliers in Clementi: A Complete Guide
- Fruit Platter Set Up: How to Arrange a Beautiful Tray
- Fruit Platter ShopRite: How to Make One at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).