Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and coat with olive oil.

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  • Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.

  • Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

63.8 calories; 3.1 g protein; 0.6 g carbohydrates; 12.6 mg cholesterol; 278.6 mg sodium. Full Nutrition

Reviews (199)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2005
I wrapped my asparagus spears in posciutto that was smeared with cream cheese. I baked the goodies in an oven at 450 for 10 minutes and served. I wrapped the prosciutto and cream cheese around a few asparagus spears (2 or 3). It was outstanding. Read More
(207)

Most helpful critical review

Rating: 3 stars
06/07/2006
This was the first proscuitto and asparagus recipe I ever made and I can't say we were terribly impressed with my first attempt. The prosciutto I buy is quite thin but rather large and I soon discovered that there was WAY too much proscuitto for each spear - it was way too salty it overwhelmed the taste of the asparagus and it took so long to crisp up that the asparagus got soggy. We much prefer it when I just use a very thin ribbon of proscuitto per spear or better still use the 'Prosciutto Wrapped Asparagus' recipe on this site which uses a thicker ribbon of proscuitto and a little blob of cream cheese per bundle of spears.(For 5 stars simmer the spears in boiling salted water 'til they turn bright green immerse in iced water then proceed with the recipe. It will stay beautifully crisp and green) Read More
(280)
270 Ratings
  • 5 star values: 191
  • 4 star values: 56
  • 3 star values: 19
  • 2 star values: 4
  • 1 star values: 0
Rating: 3 stars
06/07/2006
This was the first proscuitto and asparagus recipe I ever made and I can't say we were terribly impressed with my first attempt. The prosciutto I buy is quite thin but rather large and I soon discovered that there was WAY too much proscuitto for each spear - it was way too salty it overwhelmed the taste of the asparagus and it took so long to crisp up that the asparagus got soggy. We much prefer it when I just use a very thin ribbon of proscuitto per spear or better still use the 'Prosciutto Wrapped Asparagus' recipe on this site which uses a thicker ribbon of proscuitto and a little blob of cream cheese per bundle of spears.(For 5 stars simmer the spears in boiling salted water 'til they turn bright green immerse in iced water then proceed with the recipe. It will stay beautifully crisp and green) Read More
(280)
Rating: 5 stars
08/11/2005
I wrapped my asparagus spears in posciutto that was smeared with cream cheese. I baked the goodies in an oven at 450 for 10 minutes and served. I wrapped the prosciutto and cream cheese around a few asparagus spears (2 or 3). It was outstanding. Read More
(207)
Rating: 5 stars
09/19/2006
I made these for a housewarming party and all the guests raved! I did add a small dollop of cream cheese to the prosciutto as I wrapped and this held everything together nicely. I also only used half a piece and it was plenty. Yum Yum! Read More
(127)
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Rating: 4 stars
06/07/2006
This was the first time I've attempted making these appetizers...and alas I did find them a bit on the salty side BUT...we still ate everyone of them. I used a whole slice of prosciutto...I read where only using half would could down on the satiness. Might go that route next time. My asparagus was rather thin in diameter..so that could be another reason. The last few minutes I popped them under the broiler...just to make sure they were crispy. Almost went with Taylor's suggestion to add Parm....but dedcided against it at the last minute! We enjoyed these and thankx for sharing your recipe. Read More
(71)
Rating: 5 stars
03/29/2005
Instead of serving this as an appetizer I served this as a side dish for Easter dinner. Went wonderful with the ham and other spring vegetables and I was able to prepare it the night before making it one less thing for me to rush to do before dinner. My only changes was grating fresh Parmesan cheese and fresh cracked pepper over the bundles before serving. Read More
(54)
Rating: 5 stars
04/07/2006
This is a wonderful appetizer partly because it's so easy to do. I always use 1/2 slice prosciutto to cut salt and cost and it's never been a problem. We also frequently grill them AND shave fresh parm over warm spears. The cheese puts this yummy clear over the top! Read More
(51)
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Rating: 5 stars
08/16/2005
Very easy! I found that to make the prosciutto crispy it overbakes the asparagus so don't worry about making it crispy. Still tastes great! Thanks for the recipe! Read More
(38)
Rating: 5 stars
12/30/2007
We wrapped some of the asparaus in prociutto some in very thin sliced black forest ham and some in thin sliced bacon. It was all amazing! Read More
(32)
Rating: 5 stars
07/23/2005
Delicious!! Super easy and really tasty. The asparagus is crisy and the prosciutto adds just the right amount of salt AND it's a good way to use up leftover prosciutto! Note to those counting Weight Watcher points each roll is only one point! Read More
(28)