Prosciutto Wrapped Asparagus
Ingredients
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- 24 spears asparagus – trimmed
- 12 slices prosciutto – slices cut lengthwise
- 1 tbsp olive oil
- 1/2 tsp black pepper – freshly ground
Instructions
1. Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
2. Rinse and pat dry the asparagus, then trim the woody ends.
3. Halve the prosciutto slices lengthwise. Wrap each asparagus spear in a strip of prosciutto, spiraling from just below the tip to the base and placing seam side down on the baking sheet.
4. Drizzle the wrapped spears with olive oil and roll them gently to coat. Season lightly with the black pepper.
5. Roast until the asparagus is tender when pierced and the prosciutto is crisp and lightly browned, 10–15 minutes depending on spear thickness, rotating the pan and turning the spears once halfway through.
6. Transfer to a platter and serve hot or warm.
Prosciutto Wrapped Asparagus pairs tender-crisp spears with the delicate saltiness of cured ham, creating a savory, elegant bite with minimal seasoning. Roasting or grilling lightly renders the prosciutto so it crisps at the edges while protecting the asparagus from drying out. The result is a balanced contrast of textures and clean, focused flavors that works as an appetizer, side, or antipasto platter component.
In Italy, prosciutto and seasonal vegetables are longstanding fixtures of the antipasto table, and asparagus is a classic spring partner for cured pork. The combination likely grew from regional traditions that celebrate first-of-season produce with simple treatments that highlight their character. Over time the pairing spread beyond Italy, appearing on restaurant menus and at home gatherings worldwide, often roasted, grilled, or broiled for quick preparation and reliable results.