Prosciutto Wrapped Asparagus Recipe
Make Prosciutto Wrapped Asparagus Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Optional finishing
Method
Prepare asparagus
Trim
Rinse the asparagus under cold water and pat dry. Hold each spear near the bottom and bend until it snaps to remove the woody end, or line them up and trim about 1 to 1-1/2 inches off the tough ends with a knife. Aim for 24 uniform spears.
Blanch (optional - for extra tenderness)
Bring a large pot of salted water to a boil. Add the asparagus and blanch 1 to 2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. If you prefer crisper asparagus, skip blanching and proceed without cooking first.
Coat
Place the asparagus on a rimmed baking sheet or cutting board. Drizzle with 2 tablespoons olive oil, sprinkle with lemon zest and black pepper, and toss gently to coat each spear evenly.
Wrap and cook
Portion
If using 12 prosciutto slices, cut each slice in half lengthwise to make 24 thinner strips. This yields one strip of prosciutto per asparagus spear. If your prosciutto is very narrow, use full slices as needed.
Wrap
Starting about 1-2 inches from the bottom of each spear, wrap a prosciutto strip around the asparagus in a spiral toward the tip, leaving the top 1/2 inch of spear exposed if desired. Tuck the end underneath to secure. Repeat for all spears and place seam-side down on the baking sheet.
Bake
Preheat the oven to 425°F (220°C). Arrange the wrapped spears in a single layer on a parchment-lined or lightly oiled baking sheet. Bake for 10 to 12 minutes until prosciutto is crisp and asparagus is tender when pierced with a knife. For extra crispiness, broil on high for 1 to 2 minutes, watching closely to prevent burning.
Pan-sear (alternative)
Alternatively, heat a large nonstick or cast-iron skillet over medium-high heat and add 1 teaspoon olive oil. Add bundles of 3–4 wrapped spears seam-side down and cook 2–3 minutes per side, turning gently until prosciutto is crispy and asparagus is tender. Work in batches to avoid crowding.
Finish and serve
Transfer the cooked prosciutto-wrapped asparagus to a serving platter. While still hot, sprinkle with grated Parmesan or Pecorino (optional) and a light pinch of red pepper flakes if using. Serve with lemon wedges for squeezing over the top. Adjust seasoning with additional black pepper to taste.