Prosciutto wrapped asparagus with goat cheese is a simple yet elegant appetizer or side dish that combines salty, crispy prosciutto with tender-crisp asparagus and a creamy, tangy goat cheese filling. The prosciutto crisps up beautifully in the oven, while the goat cheese adds a rich, savory note that complements the fresh asparagus. It’s a guaranteed crowd-pleaser that comes together in under 30 minutes.
Ingredients
- 1 lb (450 g) asparagus, woody ends trimmed (about 20 spears)
- 4 oz (115 g) goat cheese, softened
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) honey (optional, for a touch of sweetness)
- 1 teaspoon (5 ml) lemon zest (from about 1 lemon)
- 1/4 teaspoon (1.25 ml) black pepper
- 8 thin slices prosciutto (about 4 oz / 115 g)
- Fresh chives or parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Trim the woody ends of the asparagus: hold a spear at both ends and bend until it snaps naturally; discard the bottom part. Repeat with all spears.
- In a small bowl, mix the softened goat cheese with olive oil, honey (if using), lemon zest, and black pepper until smooth and spreadable.
- Pat the asparagus spears dry with a paper towel. This helps the prosciutto stick and crisp up.
- Spread a thin layer of the goat cheese mixture onto each asparagus spear, covering about two-thirds of the spear from the tip down. You don’t need to coat the entire spear—just enough to add flavor.
- Cut each prosciutto slice in half lengthwise to make long, thin strips. You’ll have 16 strips total.
- Wrap one strip of prosciutto around each asparagus spear, starting at the tip and spiraling down to the bottom. The prosciutto should overlap slightly but not be too tight, as it will shrink as it cooks.
- Place the wrapped spears on the prepared baking sheet in a single layer, leaving a little space between each.
- Bake for 10-12 minutes, until the prosciutto is crispy and the asparagus is tender-crisp (easily pierced with a fork but still bright green). For extra crispiness, you can broil for the last 1-2 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 2 minutes. Garnish with fresh chopped chives or parsley if desired. Serve warm.
Tips
- Substitutions: If you can’t find goat cheese, cream cheese or feta (crumbled and mixed with a little olive oil) works well. For a dairy-free version, use a plant-based cream cheese or omit the cheese entirely and just wrap the asparagus with prosciutto.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The prosciutto will lose its crispness, but they are still tasty cold or reheated.
- Common mistake: Don’t wrap the prosciutto too tightly—it will shrink as it cooks and may tear. Also, avoid overcooking the asparagus; it should still have a slight bite, not be mushy.
- Make ahead: You can assemble the wrapped spears a few hours ahead and keep them covered in the refrigerator. Add 2-3 minutes to the baking time if starting from cold.
Serving Suggestions
Serve these prosciutto-wrapped asparagus spears as an appetizer at a dinner party, or as a side dish alongside grilled chicken, steak, or fish. They also make a great addition to a brunch spread or a spring-themed buffet. For a low-carb option, they are perfect on their own.
Variations
- Balsamic Glaze: Drizzle with balsamic glaze after baking for a sweet and tangy finish.
- Herb Infused: Add chopped fresh herbs like thyme, rosemary, or dill to the goat cheese mixture.
- Spicy Kick: Sprinkle with red pepper flakes or a pinch of cayenne before baking.
- Parmesan Crust: After wrapping, roll the spears in grated Parmesan cheese for an extra crispy, cheesy crust.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. The prosciutto will not be as crispy as when fresh, but they will still be delicious. Avoid microwaving, as it will make the prosciutto soggy.
Frequently Asked Questions
Can I use thick or jumbo asparagus? Yes, but you may need to increase the baking time by 2-3 minutes. Also, you might need a bit more goat cheese to cover the thicker spears.
Can I make this ahead of time? Yes, you can assemble the wrapped asparagus up to 8 hours in advance and keep them covered in the refrigerator. When ready to bake, add a few extra minutes to the cooking time to account for the cold start.
Can I grill these instead of baking? Absolutely! Preheat your grill to medium-high heat and grill the wrapped asparagus for 6-8 minutes, turning occasionally, until the prosciutto is crispy and the asparagus is tender. Watch for flare-ups from the prosciutto fat.
What if I don’t have goat cheese? Cream cheese is the closest substitute. You can also use ricotta, but it’s a bit looser—drain it well before using. For a dairy-free option, use a plant-based cream cheese.
Why is my prosciutto not crispy? It could be that the prosciutto is too thick, or the spears are overcrowded on the baking sheet. Make sure they are in a single layer with space between them. You can also try broiling for the last minute or two.
Can I use frozen asparagus? Fresh asparagus is strongly recommended for this recipe. Frozen asparagus will release too much water and make the prosciutto soggy. If using frozen, thaw and pat dry thoroughly before wrapping, and reduce baking time slightly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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