These Prosciutto Wrapped Asparagus may seem like a fancy party appetizer but with a little time in the kitchen, they come together rather quickly and easily. The first time I made these delicious appetizers was for a Wine Tasting Party I hosted. I assembled the asparagus in the afternoon and stored them in an air tight container until I was ready to serve them. Heat your oven, transfer the Prosciutto Wrapped Asparagus to your cookie sheet and they are ready in 10 minutes. They taste divine warm from the oven or served at room temperature. For this reason alone, this recipe made it into my “Easy Appetizer Recipe” category.
More recently, I served these Prosciutto Wrapped Asparagus at a backyard BBQ. I still cooked the asparagus in the oven but they could have totally been cooked on the BBQ on a sheet of foil or little cooking tray.
The prosciutto gives a delicious salty flavor to the appetizer while the lemon keeps it light and fresh. The secret ingredient is definitely the nutmeg. You don’t know what you’re missing out on until you try it.
Prosciutto has only recently been introduced into my life. It must be the salty, smokey taste. I can never only have one slice. I’ve been known to eat it straight out of the package – when I’m supposed to be wrapping it around, say, these amazing Prosciutto Wrapped Asparagus. Oopseys. If there’s any leftover asparagus, I just toss them in the oven with the rest of the wrapped asparagus and eat them just like that. Cooks reward, right?
Prosciutto is Italy’s bacon. Need I say more? If you’re Canadian, you know bacon has its own food category. At least in my house it does. I’m happy to add Italian bacon into the category. I had doubts about wrapping prosciutto around cantaloupe or honeydew melon. I could not have been so wrong! I have eaten prosciutto on stone oven cooked pizza and now wrapped around asparagus. My question to you is, what else am I missing out on??
I still dream of visiting Italy. Not only for the history or the spectacular views. But for the wine and the FOOD!! Oh, the glorious food. I’m sure I would put on 10 lbs during my visit but I hear nothing compares to the freshness and pure pleasure of the food Italians prepare. I may have watched too many episodes of Giada De Laurentiis and her more recent TV show where she goes back to Italy to cook with her family. She is a huge influence on my love of Italian food.
- 1 lb asparagus
- 1 tablespoon olive oil
- zest of one lemon
- ½ teaspoon nutmeg
- 1/3 cup parmesan cheese
- 450 grams prosciutto, thinly sliced
- Preheat the oven to 500 F. Line a cookie sheet with parchment paper.
- Soak the asparagus in cool water to wash off any dirt. Trim off the wooden ends.
- In a separate container, mix the olive oil, lemon zest, sat, nutmeg and pepper. Place the asparagus in the oil mixture and toss to coat. Sprinkle the parmesan cheese over top and gently toss again to evenly distribute.
- Lay a slice of prosciutto on a flat working surface and lay a seasoned asparagus along one edge. Roll the prosciutto up along the asparagus and place it on the cookie sheet. Sprinkle additional parmesan cheese on top if desired.
- Cook in the oven at 500 F for 10 minutes, flipping half way through.
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