Prosciutto Wrapped Asparagus


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.

Prosciutto Wrapped Asparagus
Recipe type: Appetizer
Serves: 12 spears
Prep time:
Cook time:
Total time:
Thin bacon rashers could be used instead of prosciutto in this recipe.
  • 12 asparagus spears
  • 6 prosciutto slices/strips
  • A little ghee for frying
  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.



    • Stephanie says

      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.

  1. says

    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

  2. Angie M. says

    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!

  3. Jessica S. says

    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!

  4. Emily says

    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!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: