Prosciutto Wrapped Asparagus Recipe
Prosciutto Wrapped Asparagus Recipe combines tender roasted asparagus with crispy prosciutto and Parmesan cheese for an easy side dish with rich, savory flavor. It’s great for holiday meals, dinner parties, and quick oven-roasted sides. The asparagus stays fresh and tender while the prosciutto crisps around the edges for a salty, crispy finish.
Servings: 5
Calories: 99kcal
Equipment
- Baking sheet
- Parchment paper
- Mixing Bowl
- Tongs
Ingredients
- 1 pound of asparagus trimmed
- 2 ounces prosciutto thinly sliced
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese plus more for serving
- Lemon wedges for serving optional
Instructions
- Trim the woody ends off the asparagus spears and place them in a mixing bowl. Drizzle with olive oil and season with black pepper and garlic powder. Toss to coat evenly.
- Gather a bunch of 8-10 asparagus spears and wrap them together with a whole slice of prosciutto, ensuring the prosciutto covers the bottom part of the asparagus.
- Preheat your oven to 400°F (200°C). Place the wrapped asparagus bunches on a baking sheet lined with parchment paper. Bake in the preheated oven for 8 minutes.
- After 8 minutes of baking, remove the baking sheet from the oven and sprinkle 2 tablespoons of grated Parmesan cheese over the asparagus bunches. Return the baking sheet to the oven and bake for an additional 7 minutes, or until the asparagus is tender and the prosciutto is crispy.
- Remove the asparagus from the oven and transfer to a serving platter. Sprinkle additional Parmesan cheese over the top. Serve with lemon wedges, if desired.
Notes
Cooking Notes
Wrapping the asparagus tightly helps the prosciutto crisp evenly while keeping the bundles together during roasting. Adding the Parmesan during the final bake prevents it from overbrowning too early.
Tips for Best Results:
- Trim the woody asparagus ends before wrapping.
- Keep the prosciutto snug around the asparagus bundles for even crisping.
- Add the Parmesan during the final bake for the best texture.
- Serve immediately while the prosciutto is still crisp.
Nutrition
Calories: 99kcal | Carbohydrates: 4g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 112mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin A: 708IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg
