Roasted Asparagus Wrapped in Prosciutto are the ultimate way to serve fresh Spring asparagus as an appetizer. Once you make this Roasted Asparagus Wrapped in Prosciutto, you will make it every year during fresh asparagus season.
Check out How to Select, Store, and Cook Asparagus.
- 1 pound (about 19 spears) asparagus, fresh*
- 1 tablespoon olive oil, extra-virgin
- Coarse salt or sea salt
- Black pepper, coarsely-ground
- 6 to 8 paper-thin Prosciutto di Parma slices
- Balsamic Vinegar, good-quality
Preheat oven to 450 degrees F. Position rack in center of oven. Line a heavy rimmed baking sheet with either a silicon-lined baking mat, aluminum foil, or parchment paper.
Wash the asparagus and snap or cut off the tough ends of the asparagus. Place the asparagus on the prepared baking sheet.
Drizzle the asparagus with olive oil (just enough olive oil to gently coat them), sprinkle with salt and pepper, and toss to coat. Spread the oil-coated asparagus spears in a single layer.
Place in the oven and roast until the asparagus spears are slightly caramelized, approximately 10 to 15 minutes or just until slightly tender (the time will depend on the thickness of the asparagus spears). Keep an eye on them in the oven, as you don't want them to overcook. When done, remove from oven, and allow to cool.
While the asparagus is cooling, cut your prosciutto sheets to accommodate the asparagus (they need only be large enough to wrap around the asparagus). Once the asparagus spears are cool enough to handle, gently wrap a prosciutto slice around each one (exposing tips) and transfer to a serving platter.
Garnish with a drizzle of balsamic vinegar over the top. Serve at room temperature.
* Try to choose asparagus spears that are not too thick or thin (about 3/8-inch at the thick end is perfect).