This easy, oven baked prosciutto wrapped asparagus recipe only has 3 ingredients and cooks in less than 15 minutes! It works well as an appetizer for parties, or as a quick side dish for holidays or when you want something interesting on a weeknight!
I'm using the same basic technique to roast the asparagus that I use for Asparagus Quiche or Baked Asparagus with Parmesan, it's just that the asparagus is now wrapped in delicious prosciutto that gets crispy as it cooks in the oven!
Prosciutto can be so much more than something on a charcuterie board! Try this same idea and make my Crispy Prosciutto Wrapped Dates, or in the summertime make a Peach Salad with Prosciutto.
Jump to:
Baked prosciutto wrapped asparagus ingredients
- Asparagus: Choose asparagus that is firm, not limp or bendy, that has tight tips that are bright green or purple.
- Prosciutto: Look for prosciutto di parma that has a nice bit of fat around the edge, and make sure it is sliced very thinly. The fat will render and help it get crispy as it cooks. I learned a lot about prosciutto when I worked behind the deli counter, you may find the best quality options there.
- Lemon zest: This is a situation where we want to use citrus zest to add a light, bright flavor to contrast with the saltiness of the prosciutto.
- Extra virgin olive oil: We need a little when the asparagus is roasted to help crisp up the prosciutto quickly.
*Ingredients with measurements are listed in the recipe card below.
How to make prosciutto wrapped asparagus in the oven
Step 1: Wash and trim the asparagus
Preheat the oven to 425° F. Rinse the asparagus and pat completely dry between two kitchen towels. Use a microplane grater to zest the lemon.
Grasp the asparagus with both hands, at the bottom and in the middle of the spear and bend gently until it breaks. Discard the woody stems or use them for vegetable stock.
Prep tip
It might seem like a lot of asparagus is breaking off, but this is correct. It will break naturally right at the spot where it goes from being hard and woody to tender and delicious! Trust me, you don't want to try to eat the part that breaks off!
Step 2: Wrap the prosciutto around the asparagus
Cut the prosciutto slices in half longways. Take a strip of the prosciutto and wrap each asparagus spear, starting just under the tip and not going all the way to the bottom. Make sure that the fat is exposed on the outside (this helps it render and get crispy!)
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Step 3: Bake!
Line two baking sheets with parchment paper. Divide the prosciutto wrapped asparagus spears evenly between the two, making sure there is about ยฝ inch of space in between. (If they are too close together, they will steam and won't be crispy.)
Bake in the oven for 6-12 minutes, depending on the thickness of the asparagus, until it is tender and the prosciutto is crispy. Transfer to a serving plate and top with lemon zest and freshly ground black pepper.
Expert tips
- Thicker asparagus works best: For this recipe, look for thicker spears, because you'll have less overlap when wrapping the prosciutto and a better balance of flavors. If you can only find thin spears, you might want to cut the prosciutto into thirds instead of in half.
- Don't salt at the beginning: Prosciutto can be quite salty. Don't salt the asparagus before it's roasted, wait until it's done and taste to see if salt is needed.
- Make sure the asparagus is dry before you wrap it: Damp asparagus will create moisture and prevent the prosciutto from crisping up in the oven when it's baked.
Serving suggestions
Prosciutto wrapped asparagus makes for an elegant, oven baked appetizer or side dish for holiday meals on Easter or Christmas, but it's easy and quick enough to serve on a weeknight. Pair it with Salmon with Creamy Dill Sauce, Pan Seared Lamb Chops, Roast Chicken or Cast Iron Skillet Steak.
More asparagus recipes
Debra's Details: Baked prosciutto wrapped asparagus is quick, easy and versatile!
- Only 3 ingredients!
- Bakes in less than 15 minutes.
- Serve as an appetizer or side dish.
- Gluten-free and dairy-free.
- Great for holidays, dinner parties, or an easy weeknight option.
If you enjoy this recipe, please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest! Thank you!
Recipe
Oven Baked Prosciutto Wrapped Asparagus
Equipment
- microplane grater optional
Ingredients
- 24 spears asparagus (about 1 pound, thicker stalks are best)
- 12 slices prosciutto
- 2 tablespoon extra virgin olive oil
- zest of one lemon
- freshly ground black pepper
Instructions
- Preheat the oven to 425° F. Rinse the asparagus and pat completely dry between two kitchen towels. Use a microplane grater or other type of zester to zest the lemon.
- Grasp the asparagus with both hands, at the bottom and in the middle of the spear, and bend gently until it breaks. Discard the woody stems or use them for vegetable stock.
- Cut the prosciutto slices in half longways. Take a strip of the prosciutto and wrap each asparagus spear, starting just under the tip and not going all the way to the bottom. Make sure that the fat is exposed on the outside (this helps it render and get crispy!)
- Line two baking sheets with parchment paper. Divide the asparagus spears evenly between the two, making sure there is about ½ inch of space in between. (If they are too close together, they will steam and won't be crispy.)
- Bake in the oven for 6-12 minutes, depending on the thickness of the asparagus, until it is tender and the prosciutto is crispy. (You might want to test one to judge the timing before you bake all of them.)
- Transfer to a serving plate and top with lemon zest and freshly ground black pepper.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Notes
- Thicker asparagus works best: For this recipe, look for thicker spears, because you'll have less overlap when wrapping the prosciutto and a better balance of flavors. If you can only find thin spears, you might want to cut the prosciutto into thirds instead of in half.
- Don't salt at the beginning: Prosciutto can be quite salty. Don't salt the asparagus before it's roasted, wait until it's done and taste to see if salt is needed.
- Make sure the asparagus is dry before you wrap it: Damp asparagus will create moisture and prevent the prosciutto from crisping up in the oven when it's baked.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Leave a Reply