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Prosciutto Wrapped Asparagus

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prosciutto_wrapped_asparagus_recipe

These salty asparagus spears are great for entertaining guests or served as a starter dish at a dinner party. I also like to dip these in soft boiled eggs, instead of toast strips. Make sure to get good quality prosciutto from your local deli, it should be cut paper thin.

Cook’s notes: You can pre-wrap the asparagus ahead of time and store it in the fridge until guests arrive. It’s best served just off the grill. When I first made these, I used the whole prosciutto slice to wrap around the asparagus but it was a little too salty so I recommend using half of the strip as suggested in the instructions.

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Prosciutto Wrapped Asparagus
 
Prep time
Cook time
Total time
 
Thin bacon rashers could be used instead of prosciutto in this recipe.
Author:
Recipe type: Appetizer
Serves: 12 spears
Ingredients
  • 12 asparagus spears
  • 6 prosciutto slices/strips
  • A little ghee for frying
Instructions
  1. Wash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.
  2. Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. You can try a different wrapping method but I find this is a very quick to do it. Don’t worry if parts of the asparagus spears are not covered completely.
  3. Heat some ghee in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy.

prosciutto_wrapped_asparagus_recipe
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38 Comments
  1. Thank you so much for this recipe. I love asparagus but cannot get my family to eat them. This makes them crunchy and with perfect amount of saltiness, giving my family every reason to eat them! I’ve made this recipe at least a dozen times by now.

  2. This sounds so yummy! And I love how simple it is! I am working on a round-up for my blog and would love to feture this (with a photo and link back!) I think it fits perfectly with the post!

    1. Prosciutto is a salt cured, dry aged Italian ham. It has a delicate, buttery texture and is usually very thinly sliced. You can find it in the deli section normally or gourmet food section. It can be used in many recipes.

  3. These are my go-to hors d’oeuvre.
    Always a crowd pleaser.
    I put fresh cracked pepper and fleur de sel on them and put them on the grill, which give a hint of smokey flavor that rocks.

    All the best,

    Nannette Eaton

  4. Hi! Made these tonight to accompany grilled chicken. Did them on the grill – worked great! But, in reference to your suggested high heat, I want to confirm that is the case even on the grill. I cooked them on medium for most of the time, then cranked it up to brown the meat. They were delicious, and I can happily say that I have finally found a way to get my kids to eat asparagus! :D YAY!

  5. These were great! Instead of frying them I lined a pan with foil and drizzled olive oil over them and baked them for about 18 minutes. These were a big hit!

  6. These are also really good with parmesan under the ham (if you’re not avoiding dairy) then baked in the oven (a la Delia Smith!) love your recipes!

    1. You can probably bake them but I reckon it needs high heat so perhaps doing under the grill in the oven or baking on very high temperature. My concern is that the ham might not get crispy enough and won’t stick to the asparagus as well. Give it a go though.

    1. Sure, the thinner the bacon/meat the easier it’s going to be to roll. With thicker cuts of meat like bacon you will have to fry them for a little longer to get them crispy. :)

  7. After seeing this post on Pinterest, I made these for my NYE party. They were a big hit and the first appetizer go! We also found out that asparagus has been found to boost enzymes that help break down alcohol. Two birds. One stone. ^_^

    Thanks!

  8. I just made this as a side for dinner, and it’s one of the most amazing recipes ever. We could have doubled the amount and made it the entire meal!

  9. Served this dish as part of our holiday brunch and they were loved by everyone! So simple and easy to put together! Thank you for such a wonderful, and inspiring recipe!

  10. Hi! i’m trying this tmr for my pre-christmas dinner and i was wondering if the asparagus spears are too raw. i mean, should I cook them first for a couple of mins? thanks! and looks delicious!

    1. No need to cook prior. Asparagus only needs a couple of minutes cooking or it loses its crunch, which we want in this dish. :-)

      1. Great question! Thanks to all of you who wrote comments. They were all pretty much helpful to me. The very thin bacon works really well… Only problem is, Wait for it, …the number of times a week I will be eating it . Finally found something my husband will eat any time.

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