Late last week I was trying to think of a simple appetizer for Thanksgiving day that wasn’t some variation of veggies and dip or a cheeseball, and that had some claim to being vaguely healthy. Scrolling through my list of pinned apps, I found this the prosciutto wrapped asparagus recipe that I’d had pinned for ages, and decided that was it.
I ordered 1/4 pound of prosciutto from my grocery store deli and asked them to slice it as thin as they could. What I got was nearly transparent:
I rolled each paper-thin slice around a single spear of asparagus. I normally buy the thinnest asparagus I can find, but for this, I bought the thicker spears since I knew they’d need to bake some and I wanted them to still be crisp in the middle.
I actually made these the night before and kept them in the fridge, then transferred them to a baking sheet about 15 mins before my guests arrived.
The original recipe calls for frying them in ghee or oil, but not only did I want to avoid frying, I wanted something that was fairly hands off for a Thanksgiving appetizer. So instead of frying, I lined these up on a foil covered baking sheet, drizzled them lightly with olive oil, and baked at 400 for about 18 mins, turning them once. I popped the heat all the way up and ran them under the broiler for the final 2 mins just to crisp up the outsides.
They were delicious! The prosciutto was salty and rich and the asparagus was slightly crisp still, with browned ends. Even the asparagus haters among us had more than one!
In the future, I might try cutting each slice of prosciutto in half, just to let a little more of the asparagus flavor come through.
Prosciutto Wrapped Asparagus
- 1/4 lb of prosciutto, sliced as thin as you can get it
- 13 thick stalks of asparagus (26 stalks if you cut the prosciutto slices in half)
- 1 tbsp olive oil
Clean and trim the asparagus stalks, then wrap each stalk with the prosciutto, starting on a diagonal and rolling up until the stalk is mostly covered.
Drizzle with olive oil and bake in a 400 deg oven for 18 mins, turning once. You can increase the heat to broil for a final 2 mins if you want them super crispy.
These can be prepped up to 2 nights before and will keep in the fridge nicely, just bring them out and let them rise to room temp before you cook them, or add 3-4 more mins to the cooking time, if you’re going to cook them straight from the fridge.