Description
Crispy and flavorful Prosciutto Wrapped Asparagus bundles baked to perfection. This easy 20-minute appetizer combines tender asparagus spears wrapped in salty prosciutto, brushed with olive oil and seasoning, then oven-roasted until bright green and fork tender. Perfect for entertaining or a quick, elegant snack.
Ingredients
Scale
Vegetables
- 1 pound asparagus
Meats
- ½ pound prosciutto (thinly sliced)
Seasonings & Oils
- 1 ½ tablespoon olive oil or avocado oil
- â…› – ¼ teaspoon salt, to taste
- â…› teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for baking the asparagus bundles.
- Wrap asparagus: Take 2-3 medium-sized asparagus spears and wrap each bundle tightly with one slice of prosciutto. If your asparagus is on the thicker side, wrap one spear per slice. You should make around 12 bundles total.
- Prepare baking sheet and rack: Line a large baking sheet with parchment paper or aluminum foil. Place a wire rack on top of the baking sheet. Spray the rack with non-stick cooking spray to prevent sticking.
- Arrange bundles: Place the prosciutto wrapped asparagus bundles on the wire rack in a single layer, making sure they are not touching each other for even cooking.
- Season the bundles: In a small bowl, whisk together the olive oil (or avocado oil), salt, and black pepper. Use a brush to evenly coat each asparagus bundle with the oil and seasoning mixture.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes depending on asparagus thickness. The asparagus is ready when it turns bright green and is fork tender.
- Serve: Remove from oven and serve immediately. You can add additional salt and black pepper to taste for extra flavor. Enjoy your delicious prosciutto wrapped asparagus!
Notes
- For crispier prosciutto, bake a few extra minutes but watch carefully to avoid burning.
- Use thinly sliced prosciutto for easier wrapping and better texture.
- If you don’t have a wire rack, place the asparagus directly on the lined baking sheet but be aware the bottom might be less crispy.
- This recipe can be made gluten free by ensuring the prosciutto is gluten free certified.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently.
