A sophisticated blend of lemon, garlic, asparagus, delicate goat cheese and tasty Margherita® Prosciutto, make for a delicious appetizer, an attractive buffet item or a savory side dish.

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Recipe Summary

prep:
25 mins
cook:
8 mins
additional:
7 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Combine lemon juice, olive oil and garlic in large bowl. Add asparagus; toss to coat. Place asparagus in baking pan.

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  • Bake 8 minutes, or until crisp-tender. Let cool to room temperature (about 15 minutes).

  • Cut each prosciutto slice in half lengthwise. Spread each piece with about 1 teaspoon goat cheese. Wrap each slice in a spiral around each asparagus spear. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts

85 calories; protein 6.3g; carbohydrates 1.8g; fat 6.1g; cholesterol 18.9mg; sodium 340.5mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2016
Delicious and super easy! Made them for a party and everyone loved them- Read More
(2)

Most helpful critical review

Rating: 3 stars
11/30/2019
I swapped the goat cheese with mozzarella because the goat cheese was too sour. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/12/2016
Delicious! The lemon really brings out a really great layered flavor! Only change I made was I wrapped the prosciutto around two stalks to make it go farther. My huge family does NOT eat vegetables and everyone loved these!!! Read More
(3)
Rating: 5 stars
04/11/2016
Delicious and super easy! Made them for a party and everyone loved them- Read More
(2)
Rating: 5 stars
01/28/2020
Did not get a picture they were gone so fast. used a whole fresh lemon of juice. served with a reverse sear ribeye and a nice glass of white wine. 10/10 will make again, might add a bit of lemon zest on them for visual pop. Read More
(1)
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Rating: 3 stars
11/30/2019
I swapped the goat cheese with mozzarella because the goat cheese was too sour. Read More
Rating: 5 stars
12/17/2020
Let me tell you I subbed vegan peppered tofurky lunch meat as well as violife feta cheese for the prosciutto and the goat cheese-excellent! I’m sure the original is great too-I have a vegan daughter and decided to try this before our asparagus went bad. Try it #vegan way! Read More
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