I’m always looking for new ways to eat asparagus, especially during asparagus picking season here in Wisconsin. You’ve got to get it while it’s as fresh as it is now. The fact that this is a simple recipe is an added bonus for the summertime. If you are looking for a recipe that can be eaten as a side or an appetizer, give this prosciutto wrapped asparagus a try.
Start by washing your asparagus. Cut the tough lower end off, leaving only the most tender part of the asparagus spear. You can either trim them with a knife, or snap them off. They will easily snap where the woody end ends.
Cut the prosciutto the long way, in half or in thirds. I cut mine into thirds, since my asparagus spears are thinner and shorter. If you are larger spears, you can use a whole piece or prosciutto.
Lay the wrapped spears on a parchment lined baking sheet. I like to wrap some of my spears, and leave some of them unwrapped. I intermingle them on the pan so the unwrapped spears also pick up the saltiness of the prosciutto.
Drizzle with olive oil and broil on low for 15-20 minutes, or until your asparagus is tender and your prosciutto is crispy.
Enjoy your prosciutto wrapped asparagus as a snack, as an appetizer or as a side with your favorite meal!
Pro tip: Pick your own asparagus at a local farm! Mine is from Berryland.
Prosciutto Wrapped Asparagus
- 1 Sheet Pan
- Parchment paper
- 1 Lb asparagus
- 1 Pack prosciutto
- Olive oil
- Wash asparagus and snap off the bottom, tough end. They should easily snap off where they get more tender, or you can cut the ends off.Slice your prosciutto the long way, making the slices smaller. I did this because I had smaller and thinner asparagus spears, so I didn’t need a whole slice of prosciutto to wrap the asparagus. You can use as much or as little prosciutto per spear as you would like.Lay spears on a parchment lined baking sheet, and drizzle with Olive oil. Set oven to broil on low, and let broil for about 15 minutes, or until the asparagus is tender and the prosciutto is crispy.