Grilled Asparagus Wrapped With Prosciutto Recipe

Trim and blanch (optional)

Wash the asparagus and snap or trim the woody ends so spears are even (aim for 24 spears about the same length). If you prefer a tender interior with a bright green color, blanch the spears: bring a pot of salted water to a boil, add asparagus and cook 1–2 minutes until bright green and slightly tender, then immediately plunge into an ice bath to stop cooking and pat dry. If you prefer fully raw-crisp grilled spears, skip blanching.

Group and season

Divide the asparagus into 12 bundles of 2 spears each. Place the bundles on a rimmed sheet or plate. Drizzle the olive oil evenly over the asparagus bundles and toss or rub so each spear is lightly coated. Sprinkle the kosher salt and black pepper evenly over the bundles.

Wrap with prosciutto

Lay one slice of prosciutto on a work surface and cut it in half lengthwise if the slice is wide, or use whole slices if narrow—each full or half slice should be long enough to wrap a 2-spear bundle. Place a 2-spear bundle at one end of the prosciutto and wrap tightly from one end to the other, covering most of the spears but leaving tips exposed if desired. Repeat with remaining bundles.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–425°F / 200–220°C) or set an oven broiler rack 6 inches from the heat source and preheat broiler. Lightly oil the grill grates or line a baking sheet with foil and lightly oil.

Grill or broil

Place wrapped asparagus on the hot grill perpendicular to the grates or on the prepared baking sheet under the broiler. Grill 2–4 minutes per side, turning once, until prosciutto is crisp and asparagus is tender-crisp. If broiling, broil 3–5 minutes per side, watching closely to avoid burning. Internal doneness: spears should pierce easily with a fork but retain snap.

Transfer the cooked bundles to a serving platter. Zest the lemon over the asparagus, then cut the lemon and squeeze about half the juice (to taste) over the bundles. If using, sprinkle grated Parmesan and a light pinch of red pepper flakes for heat.

Serve immediately while warm as an appetizer or side. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated briefly under the broiler or in a hot skillet to re-crisp the prosciutto.