Crispy Prosciutto Wrapped Asparagus In the Oven

Why It's Yummy

• Easy recipe - just four ingredients + 30 minutes from start to finish you have a large batch of asparagus appetizer! It is a healthy appetizer or side dish that will leave you craving more!
• Irresistible flavors - salty, crispy prosciutto wrapped around tender asparagus – a match made in heaven!
• Versatile -  there is plenty of room for customization! Consider adding different dressings, dipping sauces, or experimenting with lemon and garlic or spicy seasonings. Read more on this in my Variations paragraph.

• Salty prosciutto - When handling packaged prosciutto, you might encounter thin slices that can tear apart easily. Don't worry too much about it – even with a few tears, the prosciutto will still look great after cooking. Thin slices of prosciutto work best as they roll easier and won't overpower the dish. For perfect savory balance, you only need 12 slices which we are going to halve and make a large batch of 24 small bites. Don’t use a whole slice per asparagus as it will make the asparagus spear overly salty.
• Asparagus - When selecting asparagus, go for thicker stalks that are firm, straight, and possess tightly closed tips. Skinny stalks tend to cook too quickly, resulting in a mushy texture before the prosciutto gets crispy. While you can find asparagus year-round, spring is when it truly shines. Ensure you adjust the cooking time based on the thickness of the asparagus spears.
• Olive oil - To bring out the best flavor, opt for good-quality olive oil. The way you store the olive oil also plays a role in its longevity. I like to use avocado or olive oil spray.
• Seasoning - Just black pepper, and this is all you need. Don’t add salt, otherwise, you risk this appetizer becoming too salty (savory prosciutto and parmesan are more than enough for savory flavor). What else to season asparagus with? If you will be making this dish again consider adding some extra flavor with fresh or dried Italian herbs, fresh garlic or garlic powder, onion powder, some paprika, or red chili flakes.
• Parmesan cheese - I use it for serving but you can also use feta crumbles, goat cheese, or other hard cheese alternatives. I like to grate the cheese freshly from a block as it blends and melts way better this way.

How To Buy Asparagus

If it is your first time shopping for this healthy vegetable, I have a few suggestions:

• Check the texture – the stalks should be firm, maintaining their shape and smoothness. 
• Look for vibrant green spears (unless it's white asparagus) that can stand easily, with minimal bending and no signs of wilting. 
• Keep in mind that the tip of the stalk may have a purple hue. Opt for thicker, medium to large asparagus spears, as they tend to be more tender compared to thin ones. 

Tips

• No worries if the prosciutto tears, just wrap it as best you can around the asparagus. It'll turn out great in the oven! 
• Opt for slightly thicker individual spears, as they work best for this recipe. Avoid the pencil-thin variety commonly available year-round. The slightly thicker spears will yield a more tender result.
• No need to add salt, prosciutto and parmesan cheese have plenty of savory flavor. 
• Use a shorter strip of prosciutto if you prefer less saltiness. Half a slice in this recipe is enough for a perfect balance.

Our favorite dishes that pair well with roasted asparagus with parmesan:

• Meatballs
• Chicken Alfredo Bake
• Pork Chop (pan-seared or in air fryer)
• Rump steak
• Pasta Fagioli Recipe
• Chicken Sandwich With Tangy Mustard Sauce
• Garlic Chicken Thighs
• Frittata or Breakfast bake - or poached eggs for a fancy Sunday morning breakfast.
• Seafood - asparagus is one of the best vegetable pairings for fish and seafood. Try it with roasted or air fryer salmon, baked cod or shrimp scampi, or for a fancier meal, lobster tails.

With more sides:

• Million-dollar Deviled eggs or avocado deviled eggs.
• Simple cauliflower rice, egg fried rice, sauteed garlic green beans, zucchini noodles, or roasted potatoes in air fryer (saves you a lot of cooking time and oven space).

Freezing And Storing Instructions

• To Make ahead. To prepare ahead, simply wrap the asparagus spears in prosciutto a day in advance and store them. When you're ready to serve, pop them in the oven for a delicious treat!
• To Store. Keep roasted and cooled asparagus prosciutto in an airtight container or wrap them in aluminum foil and store them in the fridge for up to 3-4 days.
• To Freeze. For longer storage, freeze the cooked asparagus by placing them in a freezer bag or freeze-friendly container, for 1-2 months.
• To Reheat. Simply place the spears back into a baking pan and reheat them in the oven. This will bring back a bit of crunchiness to the prosciutto wrap. If you want them extra crisp, you can drizzle a bit of oil before reheating.

Variations

• Lemon - for extra flavor in addition to parmesan, drizzle the roasted asparagus with a squeeze of lemon juice or a sprinkle of lemon zest. Lime is another great pairing. 
• My latest obsession - is to smear the asparagus or thicker piece of prosciutto with salmon cream cheese (or any cream cheese!) and bake! So good, but keep in mind that this step will add extra calories.
• Balsamic - enjoy with a generous drizzle of balsamic vinegar, fig balsamic, or thicker sweet balsamic glaze. We also love serving it with simple maple syrup. This is a great combo of sweet and salty flavors that complement each other.
• Asparagus veggie bundles - no worries if you can only find super thin asparagus! You can still make delicious bundles by wrapping 3-5 spears together in one whole slice of prosciutto. Simply proceed with the rest of the recipe as written.
• Herbs and Seasonings - add red pepper flakes before roasting for an extra kick of heat! Fresh herbs like thyme, marjoram, tarragon, rosemary, and basil will add some extra freshness when serving.
• Truffle oil - drizzle the baked asparagus with truffle oil. We also love our french fries this way.
• Cheesy asparagus - to make it ultra cheesy, swap out the parmesan for your favorite Swiss cheese and generously sprinkle grated cheese on top before baking. Or try my cheesy asparagus with roasted tomatoes instead.