Return to Content

Roasted Asparagus with Prosciutto

Roasted Asparagus with Prosciutto
2 votes, 4.50 avg. rating (86% score)
Print Friendly
Prosciutto-Wrapped Asparagus
Photo/Art by Amy Traverso
Prosciutto-Wrapped Asparagus

Here’sa recipe for roasted asparagus with prosciutto that we ran in Yankee back in 2005 and I still find myself turning to it when the local asparagus is back in the markets. It makes a very simple appetizer with a great presentation, and people love how the salty prosciutto balances out the natural sweetness of the cooked asparagus. Now I’ve discovered an even easier way to make it.

The original recipe calls for par-cooking the asparagus (boiling it until it is crisp-tender, then quickly cooling it in an ice bath) before you wrap each spear in a small piece of prosciutto and roast it at 400° for 15 minutes. However, I find that the recipe works just as well if you simply wrap the raw asparagus in prosciutto and broil it on both sides for 6 to 8 minutes total. No need to even boil water! Here’s my revised version.

Quick Roasted Asparagus Wrapped in Prosiutto


1 pounds asparagus, (about 20 spears)
1/2 pound thinly sliced prosciutto, cut in half lengthwise
Olive oil
Freshly ground black pepper
Freshly grated lemon zest


Preheat your broiler on high and set a rack 4 to 6 inches below the heating element. Line a baking sheet with foil.

Wrap each asparagus spear in a piece of prosciutto and transfer to the baking sheet (the meat tends to stick to itself, so just lay the spears seam-side down and it will stay).

Drizzle the spears with olive oil and sprinkle with black pepper. Transfer to the oven and broil on one side until the prosciutto shrinks and crisps and the asparagus begins to wilt, 3 to 4 minutes. Remove from oven and turn each spear seam-side up. Broil on the other side until crisp, 3 to 4 more minutes. Garnish with lemon  zest and serve immediately. Yield: 20 spears, 6 to 8 servings

View the Original Recipe for Roasted Asparagus Wrapped in Prosiutto
Save the Recipe for Roasted Asparagus Wrapped in Prosiutto in Your Recipe Box

Tags: ,
Amy Traverso


Amy Traverso


Senior lifestyle editor Amy Traverso oversees Yankee's Food and Home & Garden departments and contributes articles to the magazine. Amy book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American. Follow !
Updated Thursday, May 23rd, 2013

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111