Prosciutto Wrapped Roasted Asparagus Recipe

I’m 30!!!  Yes it’s true, last week was my thirtieth birthday and Eric and I decided that was the perfect opportunity to invite everyone we know over to see our new home.  We felt we may have underestimated our friends’ availability when about 75 people RSVPd that they’d be coming!  We were totally excited though and I began planning a menu of appetizers to offer (Yes, food is almost always first on my mind).  I’ll list everything we served at the end, but first, I have to tell you about these amazing prosciutto wrapped asparagus spears.

I almost feel silly sharing this recipe with you because it’s about as simple as you can get.  But that’s what a lot of us are looking for right?  Simple, fast recipes that will make people ooh and ahh and ask “What makes this so good?”


That’s what happened when I served these prosciutto asparagus roll ups.  Guest after guest would ask what kind of bacon the asparagus was wrapped in and why was it so amazing.  The secret is, it’s wrapped in prosciutto, not bacon.

Prosciutto is a dry cured ham that is very thinly sliced.  It’s usually made from the leg or thigh of a pig or wild boar, rather than the belly like bacon.  If you’ve ever been in a restaurant or butcher shop and seen hunks of meat hanging from the ceiling, that was probably prosciutto.


I almost made my other favorite prosciutto appetizer (feta prosciutto rolls) for the party, but they’re a little more time consuming than these asparagus rolls.  When you’re making food for 60-80 people, fast and easy is the way to go!

To prep your asparagus, simply hold it at each end and bend gently.  The spot with the most give (toward the woody end) is where you want to break it.  I used to discard the tough ends of asparagus, but now I’m saving them to experiment with, always pinching pennies in my food budget!

Once you cook your rolls, taste one to decide if they need salt.  The prosciutto I buy (from Sam’s Club) is pretty salty so I just finished them with fresh ground pepper.  I’d suggest keeping these as an appetizer. I decided to make it a main dish and ate all the asparagus you see in the photos (nine of them) after my photo shoot and my tummy was not okay with that much asparagus in one sitting!

Now for the menu.  A lot of these recipes are things we’ve made in the Healthy Cooking on a Tight Budget program, so it was really fun to hear class participants say “I’ve made this!” as they filled their plates.

Cranberry Orange Chex Mix (post coming soon!)
Sugar and Spice Nuts
Salmon Dip and crackers
Bruschetta (on crackers instead of bread)
Smoked Oysters
SPAM Fried Rice
Roasted Root Vegetables with Alaea sea salt (post coming soon!)
Fresh fruit (apples, pears, grapes and tangerines)
Spinach, Feta Cranberry Salad
Prosciutto Wrapped Asparagus
Raspberry Cookies (we got them for Christmas, put them out so we wouldn’t eat them all!)

As you can see I have lots of posts in the works from our party menu.  Up next is the Chex Mix because I was so excited to find a healthy alternative to the all too addicting “Muddy Buddies”.

Okay, final question…Do any of you have a secret for repurposing asparagus ends?  Do share!

Prosciutto Wrapped Asparagus

serves 6-12


12 asparagus spears
6 slices of prosciutto
olive oil (no need to measure but about 2 TBS)
fresh ground pepper


Preheat oven to 350 degrees.  Trim the asparagus by breaking off the woody ends.

Slice the prosciutto in half lengthwise to make 12 long strips.  Wrap a strip around each asparagus spear moving diagonally to create kind of a barber pole pattern.

Place spears on a rimmed baking sheet and drizzle lightly with olive oil.  Roast in the oven for 12-15 minutes, until asparagus is easily pierced with a fork and prosciutto is golden.

Remove spears to a plate and sprinkle with fresh ground pepper (3-4 turns of the pepper grinder).

Approximate cost/serving: I got about 25 asparagus for around $3 (price has gone up since last time I bought asparagus!).  If I use the stems later that reduces the cost but for now we’ll say it’s 12 cents per asparagus.  At two packages of prosciutto for $9 it comes out to around 28 cents a slice.  That means just 26 cents per prosciutto wrapped asparagus!

Gluten Free: No substitutions needed.

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16 Responses to “Prosciutto Wrapped Roasted Asparagus Recipe”

  1. Joyce Pinson
    January 19, 2011 at 1:34 pm #

    There is nothing like fresh asparagus! Charlie and I like it on the grill. Being in Kentucky, we think of asparagus as a spring crop. Fact is, Maysville KY has an Asparagus festival just before Kentucky Derby. Enjoyed your post…and laughed and laughed over you dancing in the Food Blog Camp video!

  2. Eric J
    January 19, 2011 at 2:07 pm #

    soo good!

  3. sara
    January 19, 2011 at 2:09 pm #

    Ooooh, this looks fantastic! Yum! :)

  4. Gina
    January 19, 2011 at 6:38 pm #

    Mmmm, I make this too, so excited to see it on your blog! I finish mine with a squeeze of lemon juice if I happen to have them on hand, it adds a nice acid. I love your blog!

  5. Damaris
    January 19, 2011 at 8:54 pm #

    You made Spam fried rice! You are incredible.

  6. Abigail (aka Mamatouille)
    January 19, 2011 at 10:58 pm #

    Happy 30th and what a great way to celebrate! Looks yum-o!

  7. Tran Ng
    January 19, 2011 at 11:15 pm #

    yumyumyum……I love it Diana and either my husband too! :)) He asked me to make it at home

  8. MommyLisa
    January 20, 2011 at 7:35 am #

    I am not sure I could touch the spam to make spam fried rice, but I bet its good!

  9. Rich
    January 21, 2011 at 4:27 am #

    Happy 30th, Diana; I just crossed that bridge a couple of months ago myself, and I’ve got to tell you, it’s not as bad as I thought it would be …

    That asparagus looks outstanding, too. It’s pretty rewarding to make a relatively simple appetizer and have people asking all about it. I’m going to have to keep these in mind …

  10. Nali
    January 23, 2011 at 8:28 am #

    Asparagus ends work really well in soups and things, because they don’t mush as much as the softer ends. For broth soups, you’d add them when you’d add softer veggies, because they will still soften quite a bit. They can be fabulous for adding flavor to blended soups, and they are great for dips where you are going to blend or really finely chop everything. Depending on how woody they are (and how large the woody end – we have gotten some pretty long ones recently), they can also work well grilled/griddled with some red meat. The natural juices and fats cook them well.

  11. Jaden
    January 23, 2011 at 8:57 pm #

    Happy Bday!!!!

    spaaaam fried rice…;lovelovelove:

  12. Beauty & the Feast
    January 25, 2011 at 4:56 am #

    So often, the simplest dishes are the most elegant & delicious! Looks fantastic.

  13. Cubicle
    January 25, 2011 at 6:28 am #

    This recipe looks too easy to be true. I can’t wait to try it. I mean who doesn’t like asparagus and prosciutto?!?!

  14. Jason
    January 29, 2011 at 4:40 pm #

    Great idea. The finished product looks like a perfect appetizer for a French meal. Thanks.

  15. Kae
    November 24, 2013 at 8:27 am #

    This post is older – but as for asparagus ends? I have a container in my freezer where all my veggie “trash” goes, like kale stems, asparagus ends, turnip tops, etc….and I break it out when it gets full to make the BEST vegetable stock ever. Anything can go in that bin, skins and all!


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