Roasted Prosciutto-Wrapped Asparagus
From Yankee Magazine — December 2004
Vegetables Recipes | Meat Recipes
Preparation Time: 20 minutes
Start to Finish Time: 45 minutes
Yield: about 40 pieces
This is essentially a two-ingredient dish, and it's always a hit. If you do have any left over, serve it chilled in a salad.
- 2 pounds asparagus, (about 40 spears)
- 1 pound thinly sliced prosciutto, cut in half lengthwise
- Olive oil
- Kosher or sea salt
- Freshly ground black pepper
- Lemon wedges or zest
Preheat oven to 400 degrees. Blanch asparagus by plunging into a large pot of boiling water about 4 minutes, until crisp tender (if desired, add a pinch of salt and baking soda to the water to help the asparagus keep its bright-green color).
Transfer asparagus to a bowl of ice water to stop cooking. Drain and let dry.
Wrap each asparagus spear diagonally with a strip of prosciutto. Use the odd pieces and fat to wrap and secure (they'll crisp and melt in the oven).
Place on a baking sheet drizzled with olive oil. Season with salt and pepper to taste and bake until golden and sizzling, about 15 minutes.
Garnish with lemon wedges or lemon zest and serve immediately.
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