Savory, salty, and crispy, these Wrapped Asparagus with Prosciutto and Sage are such a perfect side dish that can also double as an appetizer.
I really enjoy asparagus as long as it’s not over cooked. We usually steam or grill it, but this is perfection. The wonderfully nuanced flavor of the fresh sage and salty prosciutto wrapped around each asparagus spear gets crispy on the outside and tender on the inside.
Easy to put together, simply wash the asparagus and with one hand on the center of the spear and the other on the cut end, slightly bend until the tough end breaks. Discard the ends or save for a soup stock.
I added fresh sage leaves to each as they were wrapped. I sliced each leaf in half down the middle, didn’t want to overpower the wonderful, salty goodness of the prosciutto, and wrapped the asparagus.
A quick pan sauté to get all crispy and cook the asparagus and that’s it really.
I hope you give this version of Wrapped Asparagus with Prosciutto and Sage a try, they were amazingly good and the leftovers were great the next day cold, too.
Wrapped Asparagus with Prosciutto and Sage
- 12 asparagus spears
- 6 slices prosciutto
- 6 leaves fresh sage
- 1 tbsp olive oil
- freshly ground black pepper
- Wash and trim the asparagus spears (See Note 1)
- Cut prosciutto strips into two halves lengthways, ending up with 12 strips.
- Place each prosciutto strip on a cutting board at a 45 degree angle. Place one of the sage leaves in the center then an asparagus spear on top of the meat, perpendicular to it. Wrap and roll the asparagus spear in a spiral like a candy cane stripe up to the top of the spear, allowing the tip to still show. Continue with the others and refrigerate for 10 minutes. I found this helps the prosciutto adhere and stay on.
- Heat the olive oil in a large skillet and sauté wrapped asparagus spears for 1-2 minutes on each side until prosciutto is brown and crispy. Season with freshly ground black pepper and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.