One of the most popular ways to prepare asparagus is wrapping spears in prosciutto and roasting or grilling. These tasty bundles are always a hit and look impressive despite the easy preparation.
There are an abundance of asparagus farms here in Norfolk County. The growing conditions are perfect. I feel so lucky that I can just stop in at the farm and buy fresh cut asparagus in any size I want, any day I want. JLK Farms is right up the road and I always enjoy a visit with Lisa when I drop by.
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The asparagus is sorted into sizes so you can pick thinner or thicker stalks depending on your preference. They even sell jumbo asparagus which is what I use to make Bacon Wrapped Jumbo Asparagus with Parmesan and Garlic. They also sell seconds so if you’re making soup, you can get a better price. You might like Roasted Garlic and Asparagus Soup.
How to make Prosciutto Wrapped Asparagus
Start by rinsing the asparagus and snapping off the woody ends. If you’re buying Norfolk County asparagus, they’re grown in sandy soil so be sure to rinse the heads well, just in case. You don’t want gritty asparagus! For the best presentation, try to use spears of similar length, and similar thickness ensures they cook evenly.
The most popular Prosciutto Wrapped Asparagus are the ones with a full slice of prosciutto. Lay spears of asparagus across each slice, around 5 medium thickness spears is about right. Roll them up and lay on a baking sheet. Parchment paper comes in handy if you have some.
I’ve experimented with various options of making these tasty bundles and found you can use half a slice of prosciutto and it works well. Prosciutto is expensive so that’s a bonus for a thrifty girl like me! And depending on the thickness of your asparagus spears you might need a few more or less in there. If you want to try half slices, lay the prosciutto on a cutting board with the paper divider sheet still attached and cut in half lengthwise with a very sharp knife.
If you’re using full pieces of prosciutto, line them up as evenly as possible. Pro trip – asparagus aren’t always the same length so choose 5 or so of similar length for each bundle.
Brush the bundles with olive oil. You don’t really need any salt because the prosciutto is salty enough but some fresh crackled black pepper is nice.
Roast in the oven at 375 degrees for 10-12 minutes. You can also grill Prosciutto Wrapped Asparagus on the barbecue. Lay the spears across the lines of the grill and give them room to roll around. They’re done when the prosciutto is sizzling and the asparagus is tender but not limp. The prosciutto shrinks as it cooks, making a tight grip on the spears.
If you make Prosciutto Wrapped Asparagus, consider leaving a comment or rating below. You hardly need a recipe, but here it is anyway:
Ingredients
- 8 slices prosciutto
- 40 spears asparagus medium thickness
- 1 Tbsp olive oil
- ½ tsp cracked black pepper
Instructions
- Rinse asparagus and snap off woody ends. Arrange into groups of 5 with similar length spears.
- Carefully remove one slice of prosciutto from paper divider and lay on a flat surface. Lay 5 asparagus spears across and roll into a tight bundle.
- Repeat with remaining asparagus and prosciutto. Lay bundles on a baking sheet with a piece of parchment.
- Brush olive oil over bundles. Sprinkle with pepper.
- Roast at 375° for 10 - 12 minutes until prosciutto is sizzling and spears are tender but not limp.
- Alternatively, bundles can be grilled on the barbecue. Lay crossway on the grill and roll around until cooked.
Looks delicious!
It really is! And it’s so simple!
Very delicious, big thumbs up from our family dinner table!
I put in Gruyère cheese before the prosciutto.
Yum I love Gruyere. I actually stuff slices of dry cheese like parmesan into slits in very thick asparagus and wrap with regular bacon.