Prosciutto Wrapped Asparagus

This is our favorite way to prepare asparagus and one we serve to guests.  Buy thin sliced prosciutto in the deli, one slice per person served.  


  • 1 pound asparagus (about 19 stalks), trimmed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 6 to 8 paper-thin slices prosciutto, halved lengthwise


Preheat the oven to 400 degrees F.

Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Gather a few pieces of asparagus together, enough for a serving, and wrap each bunch with 1 piece (about 1/2 a slice) of prosciutto, exposing tips.  You may have to use two halves on some bunches if it is really thin.
Arrange on the baking sheet and roast until the asparagus is tender, about 15 minutes.  Remove from oven and serve warm or cool and serve at room temperature.

Alternative serving method:

After tossing, roast the asparagus.  Then arrange into bunches and wrap with the smoked prosciutto.  Arrange on a platter and serve at room temperature.


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