This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels.

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  • Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.

Nutrition Facts

83 calories; protein 5.3g 11% DV; carbohydrates 3.8g 1% DV; fat 5.6g 9% DV; cholesterol 15.2mg 5% DV; sodium 335.2mg 13% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2009
I know I'm the person who shared the recipe but I wanted to share a few more things with you. First of all if you like lemon use more of the juice and zest. I know I usually do. Finally if you want your asparagus super tender and you have the time and the patience use a vegetable peeler and peel the asparagus (not the head) before you boil it. This especially works if your asparagus is very thick. If you are not sure where to cut off the bottom end of your asparagus just grasp hold of the top and bottom of your stalk and bend it from the bottom until it breaks. The asparagus will break at the spot where the tough ends and the tender begins. Enjoy! Read More
(93)

Most helpful critical review

Rating: 2 stars
05/03/2011
Not a favorite in our house at all. Based on the rave reviews I thought I'd serve this at Easter dinner as a side to go with our lamb. Although the presentation was nice and everyone liked the cold asparagus I noticed that everyone tossed the prosciutto (including me) and nobody went back for seconds which left me with a lot of left-overs that we tossed. Disappointing. The meat was obviously a turn-off and even though I gave my asparagus a "bath" in lemon juice it barely picked up any of the flavor. Note: if you decide to try it - make sure you barely blanche the asparagus. Based on another review I kept mine in for almost 5 minutes and the tops turned to mush which didn't look very nice. Read More
(8)
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/17/2009
I know I'm the person who shared the recipe but I wanted to share a few more things with you. First of all if you like lemon use more of the juice and zest. I know I usually do. Finally if you want your asparagus super tender and you have the time and the patience use a vegetable peeler and peel the asparagus (not the head) before you boil it. This especially works if your asparagus is very thick. If you are not sure where to cut off the bottom end of your asparagus just grasp hold of the top and bottom of your stalk and bend it from the bottom until it breaks. The asparagus will break at the spot where the tough ends and the tender begins. Enjoy! Read More
(93)
Rating: 5 stars
05/23/2008
This is great! I did make a few minor changes I wrapped only 1 or 2 pieces of asparagus not 5 (we really like prosciutto) and I put the lemon on the asparagus before I wrapped them (more lemon flavor on the asparagus). Read More
(92)
Rating: 5 stars
11/27/2011
The simplicity of this recipe drew me to it but the popularity of it to my Thanksgiving guest will bring me back. The lemon juice squeezed on top is the key to the flavor. I served it with some spears NOT wrapped in prosciutto but guests ate both in equal proportion. Also I found an accompanying sauce recipe from Everyday Food and altered it to fit my ingredients available - 1/2 cup greek yogurt juice of one lemon and dried dill to taste. It was a hit! Read More
(22)
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Rating: 5 stars
02/20/2010
Lisa is one of my best friends and a great cook so I knew I had to try these. I'm glad I did. These are awesome! My asparagus were pretty thin so I only boiled them for about 3 minutes and then submerged them in an ice bath to stop the cooking. My Italian husband also raved about them. We will definitely be making these again. Lisa you're the best! Thanks for the recipe dear friend! Read More
(21)
Rating: 5 stars
05/11/2010
Really delightful brunch recipe. Simple bright and elegant Read More
(18)
Rating: 5 stars
04/14/2010
I wasn't sure about the cold asparagus but I will have to say that this recipe is wonderful. I fixed this dish without any changes as a side dish for Easter dinner and everyone loved it. So easy and so good. Thank you for the recipe. A nice do ahead dish with no last minute fussing around. Read More
(17)
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Rating: 2 stars
05/03/2011
Not a favorite in our house at all. Based on the rave reviews I thought I'd serve this at Easter dinner as a side to go with our lamb. Although the presentation was nice and everyone liked the cold asparagus I noticed that everyone tossed the prosciutto (including me) and nobody went back for seconds which left me with a lot of left-overs that we tossed. Disappointing. The meat was obviously a turn-off and even though I gave my asparagus a "bath" in lemon juice it barely picked up any of the flavor. Note: if you decide to try it - make sure you barely blanche the asparagus. Based on another review I kept mine in for almost 5 minutes and the tops turned to mush which didn't look very nice. Read More
(8)
Rating: 5 stars
12/13/2014
I needed to bring an appetizer to a holiday party. I needed something that was simple and could be made ahead of time without last minute cooking. Also wanted something gluten free and dairy free since some of the partygoers are on restricted diets. This recipe fit the bill perfectly. A bonus: it was easy to make and I got lots of compliments! Read More
(3)
Rating: 5 stars
02/14/2015
This is a perfect refreshing vegetable dish. Balanced just right between sweet salty and citrus. Read More
(3)
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