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    Home » Vegetables

    Prosciutto-Wrapped Asparagus

    Published: Apr 23, 2019 · Modified: Mar 20, 2024 by Tammy Circeo · This post may contain affiliate links · 2 Comments

    Yum
    Jump to Recipe Print Recipe

    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.

    There are about 20 spears of fresh asparagus laying together on a cutting board.

    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.

    The same stack of asparagus is peeled from the middle of the stalk down.

    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!

    Prosciutto slices cut in half

    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.

    A spear of asparagus is laid at an angle to the slice of prosciutto and is ready to roll up in 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.

    Start rolling with a "corner" of the prosciutto slice and more of it will get crispy.

    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.

    Lay the asparagus out in a row so you can fry them in a skillet.

    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.

    Sauteed proscuitto-wrapped asparagus on a bed of micro greens drizzled with balsamic vinegar

    Recipe

    Prosciutto Wrapped Asparagus on a bed of microgreens on a white platter

    Prosciutto-wrapped Asparagus with Balsamic Drizzle

    Tammy Circeo
    So simple, so delicious, and so beautiful.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Side Dish
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 20 spears asparagus
    • 10 slices prosciutto cut in half
    • micro greens or arugula
    • balsamic vinegar of choice to drizzle

    Instructions
     

    • 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!

    Notes

    Look for asparagus that has a tight flower and firm stem. 
    Keyword asparagus, prosciutto wrapped asparagus, spring vegetable, vegetable
    Yum

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    About Tammy Circeo

    Reader Interactions

    Comments

    1. Bruce Holmes

      April 19, 2025 at 2:52 am

      4 stars
      Thank you Tammy! Nicely done. I like your prep tips.
      Best
      Bruce
      Holmestead Kitchen

      Reply
      • Tammy Circeo

        April 21, 2025 at 1:00 pm

        Thanks so much, Bruce. Enjoy!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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