Crispy Prosciutto Wrapped Asparagus In the Oven
Get ready to fall in love with our favorite crispy prosciutto-wrapped asparagus! It's an easy and delicious hors d'oeuvres dish that only needs four base ingredients and 10 minutes of baking time.
INGREDIENTS
- 1 pound fresh asparagus, about 24 medium thick spears
- olive oil spray
- 12 sliced prosciutto
- ¼ teaspoon ground black pepper
- 2 tablespoon grated parmesan cheese, or parmesan shavings
- 1 tablespoon parsley, chopped for serving (optional)
INSTRUCTIONS
- Preheat oven to 425 degrees Fahrenheit and line a large sheet pan with foil + cooling rack for easy cleanup.
- Next, trim the tough ends of the asparagus and lightly coat the spears with olive oil using a cooking spray for even distribution.
- With a sharp knife cut the prosciutto strips in half lengthwise, then tightly wrap each half prosciutto slice around the center of the asparagus spear.
- Lay the wrapped spears on the prepared wire rack in a single layer (see photos).
- Give them a light spritz of oil and a dash of black pepper for added flavor.
- Bake the asparagus until it reaches the perfect balance of tender-crisp texture, which should take approximately 8 to 10 minutes.
- Once done, carefully transfer the prosciutto-wrapped asparagus to a serving platter. Enjoy with grated parmesan and fresh parsley.
NOTES
- If you want the spears and prosciutto to be more crisp, leave the asparagus in the oven for a few minutes longer.
- Garnish with grated or shaved parmesan and chopped parsley (optional). Bon appetit!
- FLAVOR & TEXTURE - The tender-crisp asparagus boasts a fresh and slightly nutty taste, while the salty and savory prosciutto adds richness and a delightful smoky note.
- Pencil-thin spears of asparagus are also an option, but for this, I recommend bundling 2-3 stalks together to achieve a balanced ratio with the prosciutto.
- Grilling - You can grill the wrapped asparagus! Just place them perpendicular to the grill grates to prevent them from falling through. Remember to flip them halfway through cooking to ensure even charring.
- Asparagus - When selecting asparagus, go for thicker stalks that are firm, straight, and possess tightly closed tips. Skinny stalks tend to cook too quickly, resulting in a mushy texture before the prosciutto gets crispy. While you can find asparagus year-round, spring is when it truly shines. Ensure you adjust the cooking time based on the thickness of the asparagus spears.
- Prosciutto - Thin slices of prosciutto work best as they roll easier and won't overpower the dish.
- My roasted asparagus is mushy! To prevent it from becoming mushy follow these tips: Don't overcrowd the pan as it can lead to steaming instead of roasting, affecting the texture and flavor. Leave enough space between the spears for proper roasting. Don't overcook the asparagus as it may become indeed mushy and lose its vibrant color and flavor.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 107kcalCarbohydrates: 4gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 14mgSodium: 164mgPotassium: 231mgFiber: 2gSugar: 2gVitamin A: 778IUVitamin C: 6mgCalcium: 42mgIron: 2mg
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