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Prosciutto wrapped asparagus on a black plate with shredded Parmesan.

Prosciutto Wrapped Asparagus

There is nothing more addictive than tender asparagus spears wrapped in salty, crispy prosciutto. It only takes 4 ingredients and 30 minutes for this simple and delicious appetizer!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 203kcal


  • 1 pound asparagus (look for thicker stems that are about 1-ounce each)
  • 4 ounces prosciutto
  • 2 tablespoons olive oil
  • freshly ground black pepper
  • Lemon zest or lemon wedges, for garnish, optional
  • shredded Parmesan cheese for garnish, optional


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  • Remove the woody, tough ends from the asparagus. To do this, grab a handful of stems (5-6 at a time) and start to fold near the bottom of the stem. Each stem should break at the spot where it starts to toughen.
  • Cut each piece of prosciutto into quarters (you should have about 16 pieces). Working with one asparagus stem at a time, wrap a piece of prosciutto around the middle of the stem. Place on prepared baking sheet and repeat with remaining prosciutto and asparagus.
  • Brush the wrapped stems lightly with olive oil, concentrating most on the flowery tops which dry out easily. Sprinkle with pepper to taste (I like 1/2 teaspoon).
  • Bake until the asparagus stems are tender and the prosciutto is crisp, about 20 minutes. Serve warm or at room temperature.


  1. Slightly thicker asparagus works best: Look for asparagus spears that are about the diameter of your little finger, instead of the pencil-thin variety that you can find year-round.
  2. Prosciutto substitutions: Try bacon or Spanish Serrano ham. You could also try pancetta, another Italian pork product, if it is sliced thin enough (pancetta is also salt-cured, but not smoked, so it needs to be cooked before eating).
  3. Bundles: Wrap 5-6 spears together with one whole slice of prosciutto, and roast as directed. This makes a fabulous individual vegetable side for guests.
  4. Balsamic drizzle: Drizzle a small amount of syrupy balsamic reduction (a thicker concentrate of balsamic vinegar) over the platter of cooked asparagus just before serving.
  5. Make ahead: You can prepare these the day before you need them and store them in the refrigerator.
  6. Leftovers: Store in an airtight container in the refrigerator. You can eat the prosciutto wrapped asparagus cold, at room temperature, or reheated in the oven.


Serving: 4pieces | Calories: 203kcal | Carbohydrates: 5g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 190mg | Potassium: 285mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg