Spring is the time for asparagus and especially if you have access to locally grown asparagus. This is a great recipe to showcase one of springtime’s best vegetables.
With only a few ingredients, it’s important that you seek out the best ingredients. Look for the freshest asparagus. Medium-sized spears work best for this recipe. If you can only find thin spears, you can bunch two or three together. I roasted the asparagus in the oven but if your preference is for blanched asparagus (steamed and chilled in a cold water bath), you can cook it that way as well.
Go for the good thinly sliced prosciutto. I used an 18 month Prosciutto di Parma from Wegmans. They also carry a 24 month and 30 month Prosciutto di Parma plus San Daniele Prosciutto which are also good options.
I’d like to thank Larry at the deli counter at Wegmans in Malvern, Pennsylvania for his careful slicing of this prosciutto. He’s a very happy person, but I’m pretty sure he wasn’t thrilled when I asked for three quarters of a pound of thinly sliced prosciutto. He did a great job of slicing it perfectly and laying it between pieces of plastic wrap so that they wouldn’t stick together. It took him about 10 minutes. I assured him when he was done that we would enjoy his hard work. Ed and I brought this appetizer to a dinner party that night at our friends, Mandy and Jeff M’s, house. It was a hit. Everyone applauded Larry’s fine work.
Sprinkle a bit of Parmigiano-Reggiano or Pecorino Romano cheese on each slice of prosciutto before wrapping it around the asparagus spear. Given that both prosciutto and cheese are salty, I didn’t add any extra salt when I roasted the asparagus.
Don’t worry if your asparagus rolls aren’t perfect. You’ll get the hang of it after the first few. No matter what, I assure you that they will taste good.
For my local readers, please visit Sugartown Strawberries on Sugartown Road in Malvern – not far from Historic Sugartown. They are harvesting their asparagus crop now. Look for the ‘asparagus’ sign on the side of the road. And make a note to come back in late May/early June for their amazing strawberries.
| Prosciutto Wrapped Asparagus | Print |
- 1 to 2 teaspoons extra virgin olive oil
- 1 pound asparagus, preferably medium-sized stalks (about 20 to 25 spears)
- ½ pound prosciutto di Parma, thinly sliced
- 2 to 3 tablespoons grated Parmigiano-Reggiano or Pecorino Romano cheese
- Preheat the oven to 425˚F.
- Cut off the bottom 2 inches or so of each asparagus spear. Alternatively, you can break off the bottom piece of each spear– it will snap at the right spot.
- Arrange asparagus spears in a single layer on a baking sheet. Drizzle lightly with olive oil and toss to coat.
- Roast asparagus 7 to 10 minutes (depending on spear size), until just tender. You don’t want the spears to be too limp.
- Remove from the oven and place spears in a single layer on paper towels or a kitchen towel to soak up any extra oil. Allow to cool to room temperature.
- For each asparagus spear, you want a half piece (lengthwise) of prosciutto. That’s how it was sliced at the deli counter at my grocery store. If you have full pieces, cut each in half lengthwise.
- Place a piece of prosciutto on the counter or cutting board. Lightly sprinkle the prosciutto with cheese.
- Working at a 45 degree angle and beginning about an inch below the top of the asparagus spear, place the asparagus spear on the rolled out prosciutto and begin to roll it so it covers the spear almost to the bottom. (See Notes.)
- Repeat until all the asparagus spears are wrapped.
- The wrapped asparagus can be made up to 4 hours in advance and refrigerated. Remove from the refrigerator 30 minutes prior to serving.
* If your asparagus spears are thin, you can bunch two or three spears together before rolling them in prosciutto.
Thank you for this delicious appetizer! It was so perfect for a spring dinner and everyone loved it! Wish we lived closer to the Malvern Wegmans so I could thank Larry behind the Deli Counter. Nicole was so gracious in mentioning his effort at our party, however. Likewise, my husband Jeff and I were written into this story. Thank you, Nicole. 🤗 Bon Appetit, dear friend!
Mandy – You are most welcome! We shared the post with Larry today and he was thrilled. Thank you for your gracious comment and for your friendship.