Prosciutto Wrapped Asparagus with Garlic Butter

prosciuttowrappedasparagusgarlicbutter This easy recipe for Prosciutto-Wrapped Asparagus is made with 4 basic ingredients, with an optional Parmesan cheese sprinkle. Smothered in garlic butter, this is one hell of a way to start a party, whether your partying with people - or having your very own snack party.

12 spears asparagus
6 slices prosciutto
2 Tbsp. butter, softened
4 cloves garlic, finely minced
¼-½ tsp. black pepper, freshly ground
2 Tbsp. Parmesan cheese, freshly grated

Garnish:
Parmesan cheese, freshly grated (optional)

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a baking sheet with parchment paper.

Trim asparagus stalks by removing the woody ends and discarding.

In a small bowl, add softened butter and garlic, mix until well combined. Brush the garlic butter over each asparagus stalk ensuring an even coating. Season with pepper.

Lay the prosciutto slices out onto a cutting board. Slice each in half down the length of the slice, then grate a thin layer of Parmigiano Reggiano on top of all the prosciutto.

Working one at a time, wrap each asparagus stalk moving on a diagonal angle downwards from the top. Cover the entire length of stalk. Repeat this process with remaining asparagus and prosciutto, then arrange in a single layer on the sheet pan.

Roast for about 10 minutes (but check after 6-7 because thicknesses will vary cooking time), until the asparagus is still somewhat firm, but tender. It should limp slightly when picked up or you can just taste it and see if it’s done to your liking.

Garnish with more finely grated Parmesan before serving, if desired.

Makes 4 servings.

Cook's Notes:

Make-Ahead: These wrapped asparagus spears taste best when cooked right before serving, however, they can be prepped ahead of time. Just trim the asparagus and wrap with prosciutto, then cover tightly in an airtight container and refrigerate. Then just brush with oil, sprinkle with pepper and cook.
Storage: Leftover asparagus spears should be refrigerated in an airtight container for up to 3-5 days. Reheat in the air fryer, oven, or in the microwave.

Variations:

Bundles - if your asparagus is really thin, I recommend bundling up several of them and wrapping the prosciutto around the bundle, rather than the individual spears. These may take a little longer to cook, so just keep an eye on them.
Bacon - if you can’t find prosciutto, or would prefer to use bacon, you can certainly do just that. Try to use thin slices of bacon, and depending on how long the bacon slices are, you may only need half a slice for each spear. The bacon may take a little longer to cook than the prosciutto, so keep an eye on them.
Lemon - lemon and asparagus are great together, so adding a little fresh lemon zest and/or a squeeze of lemon juice is really delicious.
Different cheese - we generally have Parmesan cheese on hand, but asiago, Romano, or even crumbled feta are great alternatives.
Balsamic - up the decadence factor by drizzling the cooked asparagus spears with a bit of balsamic glaze.

Alternate Cooking Methods:

Air Fry Method:
Preheat air fryer to 400°F (200°C). Lightly spray the basket with cooking spray (we like to use an olive oil or avocado oil spray). Add wrapped asparagus spears in a single layer, leaving a little bit of room for the hot air to circulate between each spear. If needed, you can cook these in batches. Air fry for 8 minutes, or until asparagus is tender, with crispy tops and the prosciutto is golden.

Grilling Method:
Preheat grill over MED HIGH/HIGH heat. Assemble asparagus spears as directed. Grill for 8-12 minutes.

Pan Fried Method:
Heat 2 tsp. of oil in a frying pan or skillet over medium heat until hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is crisped and browned.