Prosciutto-wrapped asparagus spears



15 min


24 spears

* PLUS Cooking time: 2 minutes
Prosciutto-wrapped asparagus spears

Andreas Trauttmansdorff


  • 1 bunch asparagus , about 250 g
  • 6 slices prosciutto
  • 1/2 cup coarsely grated parmesan
  • 1 tbsp olive oil


  • Partially fill a large frying pan with water. Bring to a boil over high heat. Meanwhile, snap tough ends from asparagus and discard. Cut each prosciutto slice in half lengthwise, then in half crosswise. Using the large holes of a box grater, grate Parmesan onto a plate. Pour oil into a small bowl.
  • Add asparagus to boiling water. Boil, covered, until tender-crisp, 2 to 3 minutes. Drain and immediately plunge into a bowl of cold water. Drain, then pat dry with paper towels.
  • Roll a slice of prosciutto diagonally around middle of 1 asparagus spear, leaving asparagus tip exposed. Lightly brush prosciutto with olive oil. Dip prosciutto part in cheese and twirl to lightly coat. Place on a platter. Repeat with remaining prosciutto, asparagus and cheese. Spears will keep well, covered with plastic wrap, in the refrigerator up to 2 hours.

Nutrition (per serving)

  • Calories
  • 19,
  • Protein
  • 1.4 g,
  • Carbohydrates
  • 0.4 g,
  • Fat
  • 1.4 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 62 mg.

There’s no easier appetizer than these bright green asparagus spears wrapped in prosciutto robes with a grated Parmesan coating.

Make Ahead

Prepare asparagus, wrap in paper towels and store in a sealed plastic bag. Grate cheese and store in a separate sealed plastic bag. Refrigerate both up to 1 day. Assemble up to 2 hours before serving.