Return to Content

Roasted Prosciutto-Wrapped Asparagus

by in Dec 2004
Roasted Prosciutto-Wrapped Asparagus
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Total Time: 20

Yield: about 40 pieces

This prosciutto-wrapped asparagus recipe 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.
View an updated version of this roasted asparagus recipe.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

roasted asparagus
Photo/Art by Amy Traverso


  • 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.

Updated Thursday, December 19th, 2013

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

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