Asparagus Prosciutto Wraps
Asparagus Prosciutto Wraps are a quick and easy appetizer that takes only 3 ingredients: asparagus, grated parmesan, and prosciutto or if you prefer you can use serrano ham. These Asparagus Prosciutto Wraps also make a nice light lunch when served on top of a bed of mixed salad greens.
The asparagus spears are lightly blanched or steamed, then wrapped in a blanket of thinly sliced prosciutto along with a sprinkling of grated parmesan cheese then cooked until the cheese is slightly melted and the ham crisps up a bit.
Thicker asparagus spears work best in this dish, providing a good balance of asparagus flavour with the salty ham and sharp parmesan. Too thin a spear, and the asparagus is overwhelmed.
The wraps can be prepped ahead of time and kept refrigerated until you are ready to cook them.
To Cook
I’ve tried a few different methods for cooking these and have had equally great results with each. If you are making quite a few for a crowd, the oven method is by far the easiest as you can do a big batch on a baking sheet and be done in about 5 minutes!
In the oven – Place on a lightly oiled baking sheet and bake in a 400-degree F / 200 degree C oven for about 5 minutes, turning halfway through cooking.
In a toaster oven – place on a lightly oiled toaster oven tray, or other heat proof container that will fit in your toaster oven. Bake at 400 F / 200 C for about 5 minutes, turning halfway through so both sides have a chance to crisp up a bit.
On a grill – place in lightly oiled cast iron pan on a hot grill. Cook for 5-6 minutes, turning halfway through cooking.
On a stove top – place the wrapped asparagus in a lightly oiled non-stick pan over high heat and cook for 2- 3 minutes, then flip and cook for another 1-2 minutes.
To Serve
Serve warm or at room temperature with a little grated parmesan sprinkled on top on top. Serve on their own as an appetizer, or place 3-4 spears on top of a bed of mixed greens for a nice light lunch.
Ingredients
- 12 asparagus spears, preferably thicker spears woody stems removed
- 12 slices prosciutto (or serrano ham)
- 12 tsp coarsely grated parmesan cheese plus more for garnish
Instructions
- Prepare a bowl with ice water and set aside.Lightly cook the trimmed asparagus in a steamer or in a pot of boiling water for 3-4 minutes. The asparagus should be slightly el dente as it will finish cooking wrapped in the ham.Plunge the asparagus into the bowl of ice water to stop the cooking and set its bright green colour. Drain and set aside to dry.
- lay the prosciutto slices out flat on a work-surface. Sprinkle about a teaspoon of the grated parmesan cheese on each slice of ham.
- Lay an asparagus spear at one end and roll up fairly tightly.At this point the asparagus wraps can be refrigerated until you are ready to cook.
- Place on a lightly oiled baking sheet and bake in a 400° F/ 200° C oven for about 5 minutes, turning half way through cooking.Alternatively you can bake in a toaster oven as above, or on a stove top in a lightly oiled non-stick pan on high, or a cast iron pan on a grill.
- Serve with a sprinkling of grated parmesan on top.
