Asparagus wrapped in prosciutto, roasted in the oven until crispy, is such an easy way to make your asparagus extra special. Great for Easter, Mother’s Day, graduations, or any spring dinner!
BE PICTURED IN; CHARACTERIZED IN:
Whenever I’m in the mood to spice up oven-baked asparagus – for example for Easter brunch, Mother’s Day or spring dinner – I wrap thin slices of prosciutto around the asparagus spears. This is how the fried asparagus can easily look chic!
For this dish, look for fairly thick spears of asparagus (about 16 to 18 spears per pound). Thin asparagus spears are more difficult to wrap with the prosciutto and dry out easily in the oven.
To prepare the asparagus, snap off the rough, woody ends at the bottom of the spears. Sometimes I break up to an inch off the asparagus.
I don’t like it when food goes to waste, so I usually save those bits for a wok. (Use a paring knife or vegetable peeler to peel off the rough exterior, then cut into 1⁄2-inch pieces.)
Packaged prosciutto is usually sliced very thinly, so you may find the slices tearing apart when you remove them from the packaging. Don’t stress about it too much. Even if it’s a little torn, the prosciutto will still look good after cooking. If any pieces tear too much to use, you can just eat them as a snack!
Sprinkle the roasted asparagus with lemon zest and freshly grated parmesan for extra flavor!
Video: Asparagus wrapped in ham
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Asparagus wrapped in ham
Asparagus wrapped in ham
Prosciutto is naturally salty, so you shouldn’t need to add any more salt to the asparagus.
If you want to make a larger batch, simply double the ingredients in the recipe and use 2 large baking sheets to roast.
ingredients
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1 lb Asparagus, preferably thick spears
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3 to 3 1/2 ounces cut prosciutto
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1 to 2 tablespoon olive oil
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Ground black pepper
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Lemon peelOptional
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Fresh grated parmesan cheeseOptional
method
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Preheat the oven to 400°F:
Line a large baking sheet with parchment paper and set aside.
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Prepare asparagus:
Wash the asparagus and pat dry. Break off the hard ends of the asparagus. Set asparagus spears aside. (Save the broken ends for another meal if you like.)
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Wrap the asparagus in prosciutto:
Halve the ham slices lengthwise. Wrap each asparagus spear with a strip of chopped prosciutto. Pull the prosciutto a little as you wrap it around the asparagus to add tension. This will ensure the prosciutto wraps tightly around the asparagus.
Place the wrapped asparagus spears on the lined tray.
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Drizzle the asparagus with 1 to 2 tablespoons of olive oil:
Sprinkle a pinch of black pepper on top.
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Bake the asparagus for 8 to 10 minutes:
When done, the asparagus will be light green and easily pierced with a fork, and the ham will be crispy on the edges.
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Serve asparagus:
Place the asparagus on a serving plate. Sprinkle with lemon zest and freshly grated Parmesan, if using. Serve hot immediately.
| nutritional information (per serving) | |
|---|---|
| 90 | calories |
| 6g | Fat |
| 3g | carbohydrates |
| 6g | protein |
