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Prosciutto-Wrapped Asparagus with Balsamic Drizzle is such an easy side dish or appetizer but it is so beautiful and elegant. It's hardly necessary to provide a recipe, but there are a few tips I want to share that I think make something this simple … well, they make it even easier!
How to choose fresh asparagus
Of course, you'll start with the freshest asparagus you can. You'll know it's fresh if the flower end of the asparagus is tight and doesn't come off easily when you pick at it and if the stalk is firm and not limp.
I used to always bend and snap the asparagus spears to get rid of the tough, stringy part, but I always felt that I was throwing away so much that might still have been good. Jacques Pépin taught me that cutting the ends off and using a vegetable peeler to peel just south of the flower saves on waste.
I'm fortunate to have a grocery store that carries a wide variety of imported goods including Parma prosciutto in the deli. If you aren't so lucky, look for a quality packaged prosciutto or look for an Italian deli in your area!
Best tip for rolling prosciutto around the asparagus
I cut the slices in half because rolling the asparagus in a whole slice makes them too thick and the prosciutto can't crisp thoroughly enough. One of my best tips is to lay the asparagus spear at a 45° angle on the prosciutto before rolling it. In other words, use a "corner" of the prosciutto to start the rolling, then as you continue rolling, the slice of meat will cover more of the spear than if you roll it straight across. It's like rolling a crescent roll.
Another benefit is that rolling it this way allows more of the prosciutto to get crispy which is a big part of the appeal of this dish! Just look at those stripes of fat ... so pretty.
You can either grill prosciutto-wrapped asaparagus or put them in a cast iron skillet … or skillet of your choice. If you use a skillet, you'll need to use a little bit of oil because prosciutto is too lean to produce enough fat to cook it properly. Be sure to use an oil with a high smoke point, like avocado oil.
How to serve Prosciutto-Wrapped Asparagus with Balsamic Drizzle
As the prosciutto crisps and the asparagus becomes tender, remove them to a platter layered with microgreens, parsley, or arugula. Drizzle them with some syrupy balsamic vinegar, a flavored one if you've got it! I used a pomegranate balsamic from Fiore in Freeport, Maine, that I bought on vacation. Yes, food stuffs are my souvenirs!
Be sure to taste the balsamic vinegar ... it should have a bit of sour to it, but it should also definitely be a bit sweet. You'll find that combination more readily in aged vinegars. It's such a beautiful contrast to the salty prosciutto.
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If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!
Prosciutto-wrapped Asparagus with Balsamic Drizzle
- 20 spears asparagus
- 10 slices prosciutto cut in half
- micro greens or arugula
- balsamic vinegar of choice to drizzle
- Prepare the asparagus by peeling the stalk from the flower down to the end, then snap off the very end.
- Place a spear of asparagus on one "corner" of the prosciutto and roll it. Repeat till all the spears are rolled.
- Grill or sauté in a skillet until the asparagus is tender and the prosciutto is crispy.
- Place on a platter lined with micro greens or arugula, then drizzle with a quality balsamic vinegar.
- Bon Appétit!
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