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Roasted prosciutto wrapped asparagus spears on a platter with shaved Parmesan and lemon wedges

Prosciutto Wrapped Asparagus

Asparagus spears wrapped in thin prosciutto and roasted until crisp, finished with lemon and shaved Parmesan.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Italian-American
Calories: 110
Ingredients Method Notes

Ingredients
  

Asparagus
  • 1 pound asparagus medium spears, woody ends trimmed (450 g)
  • 4 ounces thinly sliced prosciutto about 10 slices (115 g)
  • 2 tablespoons olive oil divided
  • 1 clove garlic minced
  • black pepper freshly ground, to taste
To finish
  • 1 lemon zested and cut into wedges
  • 1/4 cup shaved Parmesan 25 g
  • balsamic glaze optional, for drizzling

Method
 

  1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
  2. Pat the trimmed asparagus dry and toss with 1 tablespoon of olive oil, the garlic and pepper.
  3. Tear each slice of prosciutto in half lengthwise. Starting below the tip, wrap a strip in a loose spiral around each spear.
  4. Arrange the wrapped spears in a single layer with space between them and brush the prosciutto with the remaining oil.
  5. Roast for 10 to 14 minutes, turning once, until the prosciutto is crisp and the asparagus is tender.
  6. Transfer to a platter, squeeze lemon over the top and sprinkle with lemon zest and Parmesan. Serve warm.

Notes

Make ahead: Wrap up to 4 hours ahead and refrigerate. Roast just before serving.
Nutrition is an estimate per serving.