Prosciutto wrapped asparagus is an Italian classic and a crowd favorite at gatherings. The ingredients are super simple and ready in just 15 minutes, but they deliver a flavor punch you won’t forget in a hurry.
I love this kind of appetizer because it’s so easy to execute, especially when you’re juggling multiple dishes when entertaining.
To figure out the optimal way to combine these delicious ingredients, I tried three different methods: the Classic Giada de Laurentiis method of wrapping roasted asparagus in fresh prosciutto, wrapping the asparagus in prosciutto before roasting, and adding a layer of cream cheese under the prosciutto before roasting.
I will detail my favorite method in this recipe, but I will also add guides to the alternative methods so you can try them yourself.
Why you will love this recipe
Prosciutto Wrapped Asparagus Ingredients and Substitutions
- 1 lb asparagus, 15-20 stalks with woody ends trimmed off
- 1 tbsp virgin olive oil
- Pinch of salt; use a very light hand as the prosciutto is very salty on its own, especially when roasted
- Freshly ground black pepper
- 6-8 thin slices of prosciutto, sliced in half lengthways
- Full-fat cream cheese, only required for the third method
Recipe Instructions
Step 1- Preheat the oven
Preheat the oven to 400°F (200°C).
Step 2- Prep and roast the asparagus
Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt (go easy on it) and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Allow to cool completely.
Step 3- Wrap the asparagus in prosciutto
Wrap each asparagus with one piece (about 1/2 a slice) of prosciutto, leaving the tips exposed. Arrange on a platter and serve at room temperature.
Alternative Methods:
Roasting with the Prosciutto
In step two, wrap the prepped asparagus in prosciutto prior to roasting and then cook for 15 minutes as usual. It’s also key that you skip the salt in this method, as the roasted prosciutto is very salty.
Adding Cream Cheese
Before wrapping the asparagus, spread each piece of prosciutto with a thin layer of cream cheese. Skip the salt for this method, too. Wrap and roast for 15 minutes as usual.
Serving Suggestions
I could munch through a whole plate of these on my own; they’re that moreish! That’s why they make a great appetizer, but they can also be served as a side alongside dishes like pan-fried white fish such as hake or sole.
If you are looking for another Prosciutto recipe, check our Rockmelon (Cantaloupe) With Prosciutto.
Expert Tips
📝 Storage Suggestions
FAQs
Can I substitute the prosciutto for another cured meat?
Personally, I don’t think anything will truly replace the prosciutto, but you could definitely swap it out. Try this recipe with parma ham, pancetta, or coppa. It is key that the substitute has at least 6 months of aging time to get that same depth of flavor that you can achieve with prosciutto.
Should asparagus be peeled before roasting?
Some fancy recipes might suggest peeling your asparagus, but honestly, this takes forever, and it’s not necessary. When cooked properly, the skin is perfectly edible and tender. The only part of the asparagus you need to get rid of is the hard, woody end that you can simply snap off.
Do I need to boil the asparagus before roasting?
No, although asparagus appears very firm, it can break down to a beautifully delicate texture with just minutes of roasting time. Unnecessary boiling can leave your asparagus with a mushy texture and strip it of many key minerals.
Why is my oven-roasted asparagus soggy?
Soggy asparagus is a clear sign of overcooking. If you follow our temperature (400°F) and cooking time (15 minutes) guidelines, you should not have any overcooked asparagus. But if you have any asparagus that is skinnier than the other stalks, you will need to remove them a few minutes early or set them aside for another dish. The perfect asparagus is soft but still a little al dente. Also, try to avoid crowding the asparagus on the pan; this will result in it steaming rather than roasting.
Should you snap or cut the stems?
The traditional technique to trim off the woody ends of an asparagus is to snap and not cut it. But there are professionals who argue that you lose more edible stalk using this technique than by cutting it. Personally, I like the snapping method because it takes the guesswork out of it. Snapping the ends will cause the stems to break at the point where the stems become woody. By cutting, you have to guess this point, which could lead to chewy, inedible pieces making their way into your dish.
Why is my asparagus gritty?
Asparagus turns out gritty due to a widespread mistake when cleaning your asparagus. The head of the spear has a lot of small crevices where dirt and sand can hide if you don’t wash your asparagus well enough; a quick little rinse is not enough for this vegetable.
Prosciutto Wrapped Asparagus (3 Ways)
Equipment
Ingredients
- 1 lb asparagus 15-20 stalks with woody ends trimmed off
- 1 tbsp virgin olive oil
- A pinch of salt use a very light hand as the prosciutto is very salty on its own, especially when roasted
- black pepper Freshly ground
- 6-8 slices slices of prosciutto sliced in half lengthways
- Full-fat cream cheese *only required for the third method
Instructions
Classic Giada de Laurentiis method
- Preheat the oven to 200°C (400°F).
- Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt (go easy on it) and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Allow to cool completely.
- Wrap each asparagus stalk with one piece (about 1/2 a slice) of prosciutto, leaving the tips exposed. Arrange on a platter and serve at room temperature.
Notes
- In step two, wrap the prepped asparagus in prosciutto prior to roasting and then cook for 15 minutes as usual. It’s also key that you skip the salt in this method, as the roasted prosciutto is very salty.
- Before wrapping the asparagus, spread each piece of prosciutto with a thin layer of cream cheese. Skip the salt for this method, too. Wrap and roast for 15 minutes as usual.
