Prosciutto Wrapped Asparagus

Ingredients You’ll Need

• Fresh asparagus: Look for firm, bright green spears with tightly closed tips. Medium or thick spears hold up especially well to blanching and baking.
• Prosciutto: Ask for thinly sliced prosciutto so it is easy to wrap around the asparagus without overpowering it.
• Cream cheese: Soften the cream cheese before mixing so the filling spreads easily over the delicate prosciutto.
• Green onion: Finely chopped green onion gives the filling a mild onion flavor without making it chunky.
• Garlic: Minced garlic adds savory flavor to the cream cheese mixture.
• Cooking spray or olive oil: A light coating helps prevent sticking and encourages the prosciutto to brown.

Ingredient Additions and Substitutions

• Lemon zest: Mix a little fresh lemon zest into the cream cheese to brighten the rich, salty flavors.
• Parmesan cheese: Add finely grated Parmesan to the filling or sprinkle it over the bundles before baking.
• Black pepper: Freshly ground black pepper adds flavor without adding more salt.
• Red pepper flakes: Add a small pinch to the filling for a little heat.
• Herb cheese: Replace the cream cheese, green onion, and garlic with a spreadable garlic and herb cheese.
• Goat cheese: Use softened goat cheese for a tangier filling.
• Balsamic glaze: Drizzle a small amount over the finished asparagus just before serving.
• Bacon: Thinly sliced bacon can be substituted, but it should be partially cooked first so the asparagus does not become overdone before the bacon is crisp.

How to Make Prosciutto Wrapped Asparagus

1. Prepare the pan. Preheat the oven to 450 degrees. Line a baking sheet with foil and coat it generously with cooking spray or a light drizzle of olive oil.

2. Blanch the asparagus. Place the trimmed asparagus in boiling water for 2 minutes. Immediately transfer it to a bowl of ice water to stop the cooking. Drain and pat the spears completely dry.

3. Make the filling. Stir the softened cream cheese, chopped green onion, and minced garlic together until evenly combined.

4. Assemble the bundles. Cut each prosciutto slice in half and spread it with the cream cheese mixture. Place 2 to 3 asparagus spears diagonally across each slice and roll the prosciutto around them.

5. Arrange on the pan. Place the bundles in a single layer with a little room between them. Position the prosciutto seam underneath and lightly coat the tops with cooking spray.

6. Bake and serve. Bake for approximately 15 minutes, checking a few minutes early if the asparagus is thin. Serve when the asparagus is crisp-tender and the prosciutto is lightly browned.

Recipe Tips

• Choose asparagus of a similar thickness. The spears will cook more evenly when they are close to the same size.
• Trim the woody ends. Bend one asparagus spear until it naturally snaps, then use it as a guide to trim the remaining spears.
• Bundle thin asparagus. Wrap 2 to 3 thin spears together. Very thick asparagus can be wrapped individually.
• Do not skip the ice bath. It stops the asparagus from continuing to cook and helps preserve its bright green color.
• Dry the asparagus well. Extra water can make the cream cheese slide and prevent the prosciutto from crisping.
• Use softened cream cheese. Cold cream cheese is difficult to spread and may tear the thin prosciutto.
• Cut the prosciutto into smaller strips. Using too much can make the bundles overly salty.
• Place the seam underneath. This helps keep the prosciutto from unrolling in the oven.
• Do not overcrowd the pan. Leaving room between the bundles allows hot air to circulate.
• Watch the cooking time. Thin asparagus may be ready sooner, while thick spears may need the full baking time.
• Serve them warm. The cream cheese will be soft, the asparagus crisp-tender, and the prosciutto lightly crisp around the edges.

Frequently Asked Questions

Make Ahead and Storage

• Make ahead: Blanch and thoroughly dry the asparagus, prepare the filling, and assemble the bundles up to one day in advance. Cover and refrigerate them unbaked, then bake shortly before serving.
• Storing leftovers: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Reheat the bundles in an air fryer at 350 degrees for 2 to 3 minutes or in a hot oven until warmed through. The microwave works, but it can make the asparagus and prosciutto soft.
• Freezing: I do not recommend freezing this recipe. The asparagus and cream cheese can both become watery after thawing.

Pairing Ideas

Prosciutto Wrapped Asparagus is a natural fit for an Easter dinner with Honey Baked Ham, Cheesy Potato Casserole, and Deviled Eggs. It is also delicious with Oven Roast Beef, Grilled Pork Tenderloin, Honey BBQ Chicken, Grilled Filet Mignon, or Herb Crusted Salmon. For an appetizer spread, serve the bundles with an antipasto platter, fresh Sourdough Bread, and a simple dipping sauce or balsamic glaze.