Prosciutto wrapped asparagus with Boursin is an elegant, effortless appetizer that combines the salty crispness of prosciutto with the tender snap of roasted asparagus and a creamy, herby center of Boursin cheese. It works because the prosciutto crisps up as it roasts, while the Boursin melts into a rich, flavorful filling that ties everything together. This dish is perfect for dinner parties, holidays, or a simple weeknight side, and it comes together in under 30 minutes.
Ingredients
- 1 lb (450 g) asparagus (about 24 spears), woody ends trimmed
- 4 oz (115 g) Boursin cheese (any flavor, such as Garlic & Fine Herbs), softened
- 8 oz (225 g) thinly sliced prosciutto (about 12 slices)
- 1 tbsp (15 ml) olive oil
- Freshly ground black pepper, to taste
- Optional: lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Trim the woody ends off the asparagus: hold a spear at both ends and bend until it snaps; discard the bottom part. Repeat with all spears. Rinse and pat dry.
- Spread about 1 teaspoon of Boursin cheese onto the middle of each asparagus spear. You don’t need to coat the entire spear—just a generous smear in the center.
- Cut each prosciutto slice in half lengthwise, so you have long, thin strips. Wrap one strip around each asparagus spear, overlapping the edges slightly, covering the Boursin. The prosciutto should hold the cheese in place.
- Place the wrapped spears on the prepared baking sheet in a single layer. Brush or drizzle with olive oil and sprinkle with black pepper.
- Roast for 12–15 minutes, until the prosciutto is crisp and the asparagus is tender but still bright green. If you prefer extra crispness, broil for the last 1–2 minutes, watching carefully to avoid burning.
- Remove from the oven and let rest for 2 minutes. Serve warm, with lemon wedges if desired.
Tips
- Choose thin asparagus: Thicker spears take longer to cook and may become mushy before the prosciutto crisps. If only thick spears are available, blanch them in boiling salted water for 1 minute, then shock in ice water before wrapping.
- Soften the Boursin: Take the cheese out of the fridge 15–20 minutes before assembling. Cold Boursin is hard to spread and may tear the prosciutto.
- Don’t overlap too much: If you wrap the prosciutto too tightly or in multiple layers, the inside may stay chewy instead of crisp. One layer, slightly overlapping, is ideal.
- Make ahead: You can assemble the wrapped asparagus up to 4 hours ahead, cover, and refrigerate. Add 2–3 minutes to the roasting time if starting from cold.
Serving Suggestions
Serve this dish as a warm appetizer at a cocktail party, alongside a roast chicken or steak for dinner, or as a festive side for Easter or Thanksgiving. It also pairs beautifully with a simple green salad and a glass of dry white wine like Sauvignon Blanc or Pinot Grigio. For a brunch spread, serve with poached eggs and toasted baguette slices.
Variations
- Swap the cheese: Use goat cheese mixed with chopped chives, cream cheese with lemon zest, or feta blended with a little milk for a similar creamy texture.
- Add a crunch: Sprinkle toasted panko breadcrumbs over the wrapped spears before roasting for extra texture.
- Grill method: Instead of roasting, grill the wrapped asparagus over medium-high heat for 6–8 minutes, turning occasionally, until charred and crisp.
- Spicy kick: Add a pinch of red pepper flakes or a drizzle of hot honey after roasting.
- Vegetarian option: Replace prosciutto with thinly sliced eggplant or zucchini strips; roast slightly longer until the vegetable wrap is tender.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The prosciutto will lose its crispness, but the dish is still delicious. To reheat, place on a baking sheet in a 375°F (190°C) oven for 5–7 minutes, or until heated through and the prosciutto re-crisps. Avoid microwaving, as it makes the asparagus soggy and the prosciutto rubbery. If you’re meal-prepping, assemble the wrapped spears and refrigerate raw for up to 24 hours, then roast just before serving.
Frequently Asked Questions
Can I use frozen asparagus?
Yes, but thaw and pat dry thoroughly before using. Frozen asparagus tends to release more water, which can make the prosciutto less crisp. You may need to roast for an extra 2–3 minutes.
How do I prevent the prosciutto from unrolling?
Make sure the prosciutto is long enough to wrap around the spear at least one and a half times, and tuck the end underneath the spear when placing on the baking sheet. The prosciutto will shrink slightly as it cooks, but it should stay in place.
Can I make this dairy-free?
Yes, use a dairy-free cream cheese or a soft vegan cheese that melts well. The rest of the ingredients are naturally dairy-free. Check the prosciutto label, as some brands may contain lactose.
What if I don’t have Boursin?
Use any soft herbed cheese, such as Alouette, Rondelé, or a homemade mixture of cream cheese, garlic, and fresh herbs. You can also use crumbled feta or blue cheese for a stronger flavor.
Can I prepare this ahead of time and freeze?
Freezing is not recommended because asparagus becomes mushy after thawing and the prosciutto loses its texture. It’s best to assemble and refrigerate, then roast fresh.
How do I know when the asparagus is done?
The asparagus should be tender when pierced with a fork but still hold its shape. The prosciutto should be deep golden and crispy. If you prefer a softer texture, roast for a few extra minutes.
Related
- Fruit Platter Meal: Easy Recipe & Ideas
- Fruit Platter Kiosk Ideas for Choa Chu Kang
- Fruit Platter Kiosks in Clementi: A Complete Guide
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).