Prosciutto wrapped asparagus with parmesan is a simple, elegant side dish or appetizer that pairs salty, crispy prosciutto with tender-crisp asparagus and nutty parmesan cheese. It works because the prosciutto crisps up in the oven while keeping the asparagus moist, and the parmesan adds a savory, umami finish. This Italian-inspired dish comes together in under 30 minutes with just a few ingredients, making it perfect for weeknight dinners, holiday feasts, or party platters.
Ingredients
- 1 lb (450 g) asparagus, woody ends trimmed (about 20 spears)
- 5 oz (140 g) thinly sliced prosciutto (about 10 slices, halved lengthwise)
- 1 tbsp (15 ml) olive oil
- 1/2 cup (50 g) freshly grated parmesan cheese
- 1/4 tsp black pepper (optional)
- 1 lemon, cut into wedges (for serving, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the asparagus: rinse and pat dry. Snap off the woody ends by bending each spear near the bottom—it will break where the tender part begins. You can also trim with a knife if you prefer.
- Cut the prosciutto slices in half lengthwise (if they are large) so you have long, thin strips. Each strip should be about 1–2 inches wide.
- Wrap each asparagus spear with a strip of prosciutto, starting just below the tip and spiraling down toward the bottom. The prosciutto should overlap slightly but not be too tight—leave a little room for the asparagus to expand as it cooks. Place the wrapped spears on the prepared baking sheet in a single layer.
- Drizzle the wrapped asparagus with olive oil and sprinkle with black pepper if using. Toss gently with your hands to coat evenly.
- Roast in the preheated oven for 10–12 minutes, until the prosciutto is crisp and the asparagus is tender but still bright green. If you prefer softer asparagus, roast for 2–3 minutes longer.
- Remove from the oven and immediately sprinkle with the grated parmesan cheese. The heat from the asparagus will melt the cheese slightly. Let rest for 2 minutes before serving.
- Serve warm with lemon wedges on the side for squeezing over the top, if desired.
Tips
- Choose the right asparagus: Look for spears that are about 1/2 inch thick at the base. Thin spears may overcook before the prosciutto crisps; thick spears may need a few extra minutes. If using very thick spears, blanch them in boiling salted water for 2 minutes, then shock in ice water and pat dry before wrapping.
- Prosciutto substitutes: If you can’t find prosciutto, use thinly sliced pancetta (cured, not smoked) or even bacon. Bacon is smokier and saltier, so reduce the added salt and consider par-cooking it for 5 minutes before wrapping to ensure it crisps without burning.
- Don’t overcrowd the pan: Arrange the wrapped spears in a single layer with space between them. Overcrowding traps steam and makes the prosciutto soggy instead of crisp.
- Grate your own parmesan: Pre-shredded cheese contains anti-caking agents that prevent melting. Freshly grated parmesan melts better and has a more pronounced flavor.
Serving Suggestions
Serve this dish as a side to roasted chicken, grilled steak, or pan-seared salmon. It also works beautifully as an appetizer on a platter with other antipasti like marinated olives, cherry tomatoes, and crusty bread. For a brunch spread, pair it with a frittata or eggs benedict. A squeeze of lemon brightens the flavors and cuts through the saltiness.
Variations
- Add a balsamic glaze: Drizzle with balsamic reduction after roasting for a sweet-tangy contrast.
- Herb-infused: Sprinkle with fresh thyme or rosemary leaves before roasting.
- Spicy kick: Add a pinch of red pepper flakes along with the black pepper.
- Cheese swap: Use pecorino romano instead of parmesan for a sharper, saltier flavor.
- Wrap in bundles: Instead of wrapping each spear individually, bundle 3–4 spears together and wrap with one wide strip of prosciutto for a heartier presentation.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The prosciutto will lose its crispness upon storage. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. Avoid microwaving, as it will make the prosciutto chewy and the asparagus mushy. If you plan to make ahead, assemble the wrapped spears up to 24 hours in advance, cover, and refrigerate. Roast just before serving.
Frequently Asked Questions
Can I make this ahead of time? Yes, you can assemble the wrapped asparagus up to 24 hours ahead and keep it covered in the fridge. Add the olive oil just before roasting to prevent the asparagus from becoming soggy. Roast as directed when ready to serve.
Do I need to blanch the asparagus first? Not usually. Roasting at 400°F (200°C) for 10–12 minutes yields tender-crisp asparagus. If you prefer very soft asparagus or are using extra-thick spears, blanch for 2 minutes first, then dry thoroughly before wrapping.
Can I grill these instead of roasting? Absolutely. Preheat your grill to medium-high (about 400°F/200°C) and grill the wrapped spears for 6–8 minutes, turning occasionally, until the prosciutto is crisp and the asparagus is tender. Watch carefully to prevent flare-ups from the prosciutto’s fat.
Why is my prosciutto not getting crispy? This usually happens if the spears are overcrowded or if the prosciutto is wrapped too tightly, trapping moisture. Ensure a single layer with space between spears, and wrap loosely. Also, pat the asparagus dry before wrapping to remove excess moisture.
Can I use frozen asparagus? Frozen asparagus will release too much water and turn mushy; it’s not recommended for this recipe. Stick with fresh asparagus for the best texture.
What if I don’t have prosciutto? Use thinly sliced pancetta or bacon. Pancetta is closest in flavor; bacon is smokier and saltier, so reduce or omit added salt. If using bacon, consider pre-cooking it for 3–4 minutes to render some fat before wrapping.
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