With just 3 ingredients, this Prosciutto Wrapped Asparagus is all flavor magic! It’s quick and easy to make and looks fancy enough to serve at a dinner party as well along with my Tuscan Steak. For even more flavor, try the optional aged balsamic drizzle to take this simple side dish right over the top. It’s naturally gluten-free, dairy-free, paleo, and so tasty you’ll want to make this all through asparagus season.
This recipe is equal parts easy and impressive, not to mention incredibly tasty! It’s perfect as a side dish or as an appetizer. But any way you choose to serve this, it’s bound to be a hit.
I love making these on the grill, but they’re really good roasted in the oven as well if that’s a better option. Either way you go, these savory wrapped asparagus spears are perfect with simple main dishes like grilled/roasted chicken or steak.
The simpler the better so the flavors can shine through. But it’s also really good with my Spaghetti or a giant slice of my Gluten Free Lasagna.
Ingredients & Substitutions
- Asparagus – tender thin asparagus or fat spears from Farmer’s Market both work here as long as the asparagus isn’t tough. You’ll also want to snap off the tough ends or peel them.
- Prosciutto – thinly sliced is what works best for wrapping around the asparagus. I cut my slices in half lengthwise into 2″ wide strips.
- Olive Oil – just a touch for brushing over the wrapped asparagus to help it stay nice and juicy while cooking.
- Aged Balsamic Vinegar – is completely optional but it’s a super tasty variation. We first had this dish in a restaurant without the vinegar, but it’s something we’ve really come to enjoy.
How to make this recipe step by step
Step 1: Snap off the tough ends of the asparagus, then cut the prosciutto strips in half lengthwise to about 2″ thick. If your asparagus is thin, about 1/4″ group 3 spears together and wrap the prosciutto around them.
If you have super thick spears from the garden or Farmer’s Market more like 1″, try wrapping each spear individually.
Step 2: Once you’ve wrapped all the asparagus, brush it evenly with the olive oil.
Step 3: Grill on a preheated grill until tender, turning at the halfway point. Or you can also roast these in the oven, (instructions are in the recipe). Serve as is or with a drizzle of reduced balsamic vinegar.
Ways to serve this
- With my Tuscan Steak for a super tasty meal. Make it a dinner party by starting with my Strawberry Mango Spinach Salad or Caesar Salad (without the chicken). Then serve this asparagus with the above-mentioned steak and Rosemary Potatoes or Creme Fraiche Risotto. Finish off dinner with my Chocolate Truffle Cream Pie.
- Keep it simple and serve this with any meat you love straight off the grill like chicken, pork chop, or salmon. Add an easy side dish with my Creamy Mashed Cauliflower.
FAQ’s
Yes, you’ll find baking instructions in the recipe. Prosciutto Wrapped Asparagus is great cooked either way, both the grill and the oven produce great results.
No, because bacon is thicker and won’t cook at the same rate.
Storing leftovers
- To store – place any leftovers into an airtight container and refrigerate for up to 4 days.
- Reheat – place the leftovers into a small skillet with a touch of water, cover, and heat over medium heat just until warmed up. Or you can also place it in the oven at 300ºF just until warmed through, and finally, you can microwave the leftovers as well.
- To freeze – I don’t recommend freezing this recipe because asparagus is mushy after it’s thawed.
Tips & Tricks
- Make sure the prosciutto you buy has each slice separated by some type of paper, otherwise, it has a tendency to stick together in a clump.
- I love buying asparagus at the Farmer’s Market whenever possible for 2 reasons. First up it tastes way better, and you usually get a better deal as well. Look for asparagus that has a snapped-off end rather than a straight cut. That lets you know the whole asparagus spear is usable and doesn’t need trimming.
- Aged balsamic seems expensive, but a little goes a long way. I buy the Napa Valley Naturals brand of organic aged balsamic vinegar and a 12-ounce bottle runs around $10. But the good news is it lasts a long time!
I really hope you enjoy this Prosciutto Wrapped Asparagus! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Prosciutto Wrapped Asparagus
INGREDIENTS
- 1 pound asparagus
- 4 ounces thinly sliced prosciutto - cut in half lengthwise
- 1 tbsp olive oil
- Optional reduced or aged balsamic vinegar for drizzling
INSTRUCTIONS
- Preheat the grill over medium until the temperature is a steady 300ºF – 350ºF. Or you can preheat the oven to 400ºF.
- While the grill preheats, snap the tough ends off the asparagus.
- Wrap the asparagus spears with the strips of prosciutto. If the asparagus is thin, around 1/4″, group together 3 at a time to wrap with 1 strip of prosciutto.
- Once you’ve wrapped all the asparagus with prosciutto strips, brush them with the olive oil.
- Then lay them crosswise to the grill slats, and lower the heat to medium low. It’s important to keep the temperature between that 300ºF- 350ºF range so that you don’t have any flare ups.
- Or you can place them on a parchment lined baking sheet and roast for 8-12 minutes or until just tender. The timing will depend on the thickness of the asparagus spears.
- If grilling, cook the asparagus for 6-8 minutes or until just tender. As the asparagus cooks turn it 2-3 times to grill all the sides.
- Serve immediately with your choice of main dish. This dish is also great at room temperature and can be packed for a picnic as well.
- Drizzle with the optional reduced or aged balsamic vinegar for a super tasty variation.
NOTES
nutrition facts
This recipe was originally published in 2015 but has been updated in 2022 with new photos, more tips, step-by-step instructions, and nutritional information.
Oh my…it probably won’t surprise you at all to know that I love everything about this! So so delicious! And to eat it alongside French cheese with crackers or a Tuscan style steak – gahhhh- you are speaking my language! I just love asparagus season! And prosciutto’s always in season at our house!
I know without a doubt that you and me are on the same page food wise! I actually ate a whole pound of asparagus dipped in aioli today for lunch because I never get enough of it during the season, good thing prosciutto is always in season though! 🙂
Prosciutto and asparagus is such a winning combo. Love how easy and simple this is!
When I first saw it in a restaurant, I thought I could easily make this at home, it’s just 2 ingredients after all and it has so much flair!
Super simple is my idea of awesome.
You can’t go wrong with 2 ingredient recipes can you!?!