Asparagus wrapped in Prosciutto

Elevate simple asparagus into something truly special with these Asparagus Prosciutto Bundles. Fresh, tender spears are wrapped in salty prosciutto, lightly seasoned, and quickly roasted for a classy, gorgeous side dish that’s perfect for spring celebrations, holiday dinners, or even a cozy date night. Easy to prep ahead and ready in minutes, this elegant twist will have everyone reaching for seconds.

Course Side Dish

Cuisine American

Keyword Asparagus prosciutto, Asparagus Prosciutto Bundles, Asparagus Wrapped in Prosciutto

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 67kcal

Author Evelyn Osborn

Equipment

Ingredients

1 ½ pounds fresh asparagus spears woody ends cut off
4 slices prosciutto
olive oil
granulated garlic
salt
pepper

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it for easy cleanup.
Blanch the asparagus: Bring a large pot of water to a rolling boil. Add the trimmed asparagus spears and blanch for exactly 4 minutes—this keeps them bright green and perfectly tender-crisp. Immediately drain and transfer the asparagus to a large bowl of ice-cold water (an ice bath) to stop the cooking process. Let them cool for a minute or two, then drain and pat dry with paper towels.
Assemble the bundles: Working on a clean surface, slice each slice of prosciutto in half lengthwise to create thinner strips. Place 4–5 asparagus spears at one end of a prosciutto strip. Roll it up at a slight angle to create a neat, diagonal bundle. Place the finished bundle seam-side down on the prepared baking sheet. Repeat with the remaining asparagus and prosciutto until all are bundled.
Season and drizzle: Generously drizzle the bundles with olive oil, then sprinkle evenly with granulated garlic (or garlic powder), a pinch of salt, and freshly ground black pepper to taste.
Roast: Bake for 4–5 minutes, just until the bundles are heated through and the prosciutto is lightly crisped around the edges—but be careful not to overbake, as prosciutto can become tough if cooked too long.

Nutrition