Prosciutto Wrapped Asparagus

Y’all, there’s just something about salty prosciutto and tender asparagus that sings to my Southern heart. I remember the first time I made prosciutto wrapped asparagus for a potluck, and it was gone before I even got a chance to grab one! My kids, bless their picky little hearts, even gobble it up. This recipe is a real winner because it’s fancy enough for company but simple enough for a busy weeknight. I’ve made this countless times in my Texas kitchen, and it’s always a hit. Trust me, you’ll love how easy and delicious this is! You’re about to get a foolproof recipe for perfectly cooked, incredibly flavorful asparagus that your whole family will enjoy.

Why This Recipe Works

As a busy mom of two, I’m all about recipes that are quick, easy, and delicious. This prosciutto wrapped asparagus ticks all the boxes! It’s a simple side dish that elevates any meal. Here’s why it works:

• Quick & Easy: From prep to table in under 20 minutes.
• Kid-Friendly: The salty prosciutto makes asparagus more appealing to little ones.
• Elegant & Impressive: Perfect for entertaining or adding a touch of fancy to a weeknight dinner.
• Flavorful: The combination of salty, savory prosciutto and fresh asparagus is simply divine.

Ingredients

• 1 pound asparagus, trimmed
• 6 ounces prosciutto, thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Ingredient Notes

Let’s talk ingredients. Asparagus is the star here, so choose spears that are firm and bright green. Thin spears cook faster and get nice and crispy. For the prosciutto, try to find a good quality, thinly sliced variety. This will ensure it crisps up nicely without being too tough. I usually grab mine from the deli counter at my local grocery store. A little drizzle of olive oil and a sprinkle of black pepper is all you need to make it a party in your mouth!

Step-by-Step Instructions

Alright, let’s get cookin’! This recipe is so simple, you’ll be done in a flash.

Step 1: Preheat your oven. Set your oven to 400°F (200°C). This will give the prosciutto a nice crisp without burning the asparagus.

Step 2: Prepare the asparagus. Wash the asparagus and snap off the tough ends. I usually just bend each spear until it snaps naturally – that’s where it gets tender. After testing this several times, I learned that skipping this step leads to stringy asparagus, and nobody wants that!

Step 3: Wrap the asparagus. Take one slice of prosciutto and wrap it around a few asparagus spears. You don’t need to be perfect; just make sure each spear is mostly covered. Repeat until all the asparagus is wrapped.

Step 4: Arrange on a baking sheet. Place the wrapped asparagus on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with black pepper. The olive oil helps the prosciutto crisp up and adds a lovely flavor. A touch of pepper is all you need to enhance the flavor.

Step 5: Bake. Bake for 10-12 minutes, or until the prosciutto is crispy and the asparagus is tender-crisp. Keep an eye on it, as oven times can vary. You want the prosciutto to be golden brown and slightly crispy, but not burnt. The asparagus should be bright green and easy to pierce with a fork.

Storage & Meal Prep

This prosciutto wrapped asparagus is best served immediately, but if you have leftovers, here’s what to do:

• Storage: Store leftover asparagus in an airtight container in the refrigerator.
• How Long It Lasts: It will keep for up to 2 days.
• Reheating: Reheat in a 350°F (175°C) oven for a few minutes, or in a skillet over medium heat. Be careful not to overcook it, or the asparagus will get mushy.
• Make-Ahead: You can wrap the asparagus with prosciutto a few hours in advance and store it in the refrigerator until you’re ready to bake. Just add a couple of minutes to the cooking time.

Substitutions & Variations

Want to mix things up? Here are a few ideas:

• Gluten-Free: This recipe is naturally gluten-free!
• Dairy-Free: Also naturally dairy-free.
• Vegetarian: Swap the prosciutto for sun-dried tomatoes for a vegetarian option. I haven’t personally tested this, but I think it would be delicious!
• Cheese: Sprinkle with parmesan cheese during the last few minutes of baking for a cheesy twist.
• Spicy: Add a pinch of red pepper flakes for a little heat.

Frequently Asked Questions

Can I make this ahead of time?

You can wrap the asparagus with prosciutto a few hours ahead and keep it in the fridge. Just add a couple of minutes to the cooking time when you’re ready to bake it.

How do I know when the asparagus is done?

The asparagus should be tender-crisp and easily pierced with a fork. The prosciutto should be golden brown and slightly crispy.

Can I use different types of cured meat?

Absolutely! While prosciutto is my favorite, you can use other thinly sliced cured meats like speck or pancetta. Each will give the asparagus a slightly different flavor profile.

What if my prosciutto isn’t getting crispy enough?

Make sure your oven is hot enough, and that the prosciutto is thinly sliced. You can also broil it for the last minute or two, but watch it closely so it doesn’t burn!

Is this recipe kid-friendly?

Yes! The salty prosciutto makes the asparagus more appealing to kids. My little ones gobble it up every time.

Can I freeze leftover prosciutto wrapped asparagus?

I wouldn’t recommend freezing it. The asparagus will get mushy, and the prosciutto won’t crisp up properly when you reheat it.

Can I grill this instead of baking?

Yes, you can grill it! Preheat your grill to medium heat and grill the asparagus for about 5-7 minutes, turning occasionally, until the prosciutto is crispy and the asparagus is tender-crisp.

So there you have it, friends! My go-to recipe for Prosciutto Wrapped Asparagus. It’s simple, delicious, and always a crowd-pleaser. This recipe is special because it’s a simple way to make your family feel like they are eating fancy without all the fuss. I hope y’all try it out and let me know what you think in the comments. And if you’re looking for more easy and delicious family recipes, be sure to check out my website, FamiliesRecipes.com, or sign up for my newsletter! Happy cooking!

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