Prosciutto Wrapped Asparagus
Asparagus is made into a elegant, yet simple side dish. Asparagus is wrapped in prosciutto and baked to crispy perfection. Also a super easy way to quickly upgrade asparagus into a wow-worthy side dish! Prosciutto Wrapped Asparagus is made with only 2 ingredients, prosciutto and asparagus! This dish can be further elevated by adding a squeeze of lemon juice and a grating of parmesan.
A Simple way to Elevate Asparagus
This is such a simple and easy side dish, and a way to elevate asparagus without having to labor over a sauce or get overly creative. As well, this side dish is awesome because you can prepare it in advance, and then quickly add it to the oven when everything else is almost finished. To me, the best side dishes are ones that do not require a ton of work, can be made ahead of time, and are ones that people will actually want to eat. Prosciutto wrapped asparagus hits all those markers! Once you’ve tried this, you’ll never go back to eating plain old asparagus!
How Much Prosciutto?
The amount of prosciutto you will need is dependent on the amount of asparagus you have. I buy pre-packed prosciutto, that has eight 3” slices in it. Then I cut each slice in half lengthwise, giving me a total of sixteen 1 ½” wide slices, for sixteen stocks of asparagus. I have bought deli-sliced prosciutto before as well, which has been much larger, allowing me to cut it into four 1 ½” wide slices. So, it really just depends on the size of your prosciutto slices. However, whether getting pre-packaged or deli-sliced prosciutto, you want to ensure that the slices are very thin. This is to ensure they become crispy when cooked.
The reason for the par-boil is to make the asparagus bright-green. Without it the asparagus will be a little more lackluster in color and presentation. As well, don’t bother putting any oil on the asparagus before wrapping with prosciutto. I find that it doesn’t make a huge difference in the final product, as the prosciutto already has enough fat to crisp up the asparagus. Actually it makes the wrapping process much more difficult and messy.
Wrapping the Asparagus with Prosciutto
The wrapping motion may seem foreign and difficult at first, but after the first few wraps, you’ll get the hang of it. I have found the best way to wrap them is to create a triangle or an upside-down V-shape with the asparagus and prosciutto, with the prosciutto starting just below the head of the asparagus. The “V” of the asparagus and prosciutto be about a 45° angle. Then simply begin to roll the two together, keeping the prosciutto tight around the asparagus, and tucking in any loose-bits.
Lastly, this dish is quite rich and the prosciutto is salty. If you find you need some balance, simply squeeze fresh lemon juice over top of the finished asparagus, and it will brighten them right up!
Get the Recipe: Prosciutto Wrapped Asparagus
Ingredients
- 1 bunch Asparagus,, bottom 1/3 removed
- 8-12 slices Prosciutto,, sliced vertically to be ≈ 1 ½” wide and 6” long
- Salt & Pepper,, to taste
- A Squeeze of Lemon Juice, (Optional)
- Parmigiano Reggiano,, finely grated (Optional)
Instructions
- Preheat the oven to 400°F.
- (Optional) To make the asparagus bright green, create an ice bath using a container, skillet, bowl, or anything large enough to fit the asparagus, by filling with ice and water. Fill a large skillet halfway with salted water, bring to a boil. Add asparagus and boil for exactly 1 minute, then remove asparagus and immediately transfer them to the ice bath to stop the cooking process. Remove the asparagus from the ice bath, and dry with a clean towel.
- Wrap the asparagus by taking one asparagus with one of the 1 ½” slices of prosciutto. Create a sort of triangle shape with them, with the prosciutto beginning just after the head of the asparagus. There should be about a 45° angle in between the asparagus and the prosciutto. Begin rolling, ensuring that you keeping the prosciutto tight around the asparagus. Repeat with all of the stocks, then season the assembled stocks lightly with salt and pepper.
- Place assembled asparagus onto a baking sheet, and bake for 12-16 minutes, depending on asparagus size. When cooked, the asparagus should be tender, but not stringy or mushy, and the heads should look slightly crispy. Top with freshly squeezed lemon juice and parmigiano or enjoy as is.
