Prosciutto Wrapped Asparagus
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Savory, salty, and crispy, prosciutto wrapped asparagus with sage are a perfect holiday 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.
Making prosciutto wrapped asparagus
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 add fresh sage leaves to each asparagus spear, then wrap the Italian ham around them.
I also slice each leaf in half down the middle, so as not to overpower the wonderful, salty goodness of the prosciutto.
A quick pan sauté to get all crispy and cook the asparagus and that’s it really.
I hope you give this version of prosciutto wrapped asparagus a try. The flavor is incredible, and the leftovers are great the next day cold, too.
I often serve these with boneless rib roast, which is an amazing recipe in itself! Holiday dinner ideas coming straight to you. Enjoy!
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Prosciutto Wrapped Asparagus
Ingredients
- 12 asparagus spears
- 6 slices prosciutto
- 6 leaves fresh sage
- 1 tbsp olive oil
- freshly ground black pepper
Instructions
- 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.
Notes
Nutrition
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.
That’s the most beautiful asparagus I’ve ever seen, man! You are so on top of your game right now.
These are so tasty Jeff, really. Thanks so much for the compliment, it’s much appreciated friend. Could you send some cooler weather out here so it feels like Fall please?
I made proscuitto wrapped asparagus for the blog a couple years ago, and this is reminding me that I NEED to make it again. Except I’m going to make your version – because SAGE!!! That is a wonderful addition, Kevin! And your photos are KILLING IT! Seriously, you need to teach a class. <3 Cheers, buddy!
Do it! Make a batch, you’ll thank me later. The aroma of the sage and prosciutto while browning up in the pan is almost as good as eating the, Almost. 😉
Thanks Chey for your lovely comments, I do appreciate it.
Don’t judge me, but I could eat that entire platter full! Love the addition of sage.
No judging allowed, this is a judge free zone Marissa. The sage and prosciutto’s aroma while pan frying is too good. 😉
Hey Kevin! This makes me wish for Spring so our fresh asparagus would be popping up! Occasionally I can find good asparagus this time of year and I’m hoping I can get some soon! Love this paired with prime rib (my usual Christmas roast)! These certainly would not last long as an appetizer!
What don’t you guys grow down there?! Funny, I just had lunch and when I read prime rib my stomach growled! 🙂
I know I might sound like a broken record, but Kevin… Your pictures are more amazing by the day! You really gotta get yourself hired by a big gourmet magazine. (Do you hear me SAVEUR? Food & Wine? Bon Appetit? This guy is the real deal!).
Also, I always loved prosciutto, but after visiting a prosciuttificio in Italy, I am more in love than ever. It is such a clean, chemicals free process! I would have never guessed it!
Anyways, I love the addition of sage here. It makes these Prosciutto Wrapped Asparagus even more special. 🙂
Hi there Olivia, so happy you had a wonderful time in Italy, so jealous, one day! As for these comments, I must say a BIG thank you. Very, very kind indeed. Happy to know about the prosciutto process, too. Are you posting some behind the scenes things from your recent trip?
I love prosciutto and asparagus! This idea of adding a sliver of sage is great and I almost tried to reach through my computer to grab one, your photos are that good! Great post, Kevin. Now I’m off to check out your Prime Rib Roast Italiano. You may just have posted my non-traditional Thanksgiving dinner right here!
Keep me posted Sally! Thanks too for the kind comments. 🙂
What a simple and elegant dish! I love prosciutto and asparagus! this is a lovely idea Kevin. Last night we tried your Beef and queso deep!! and it was delicious!! my eldest Cloé, loved it!! and says thank you from sharing!????
Oh wow, thanks Gaila! You know that Queso dip is great over a baked potato too. Just sayin’ 🙂
Oh, I could get behind this idea! I love me some asparagus, and I also love how prosciutto gets nice and crispy when it’s baked. The sage was a fun twist to this one…perfect for the upcoming Turkey Day holiday. In fact, this would make a great Thanksgiving side dish. Gobble! 🙂
The aroma while pan frying is too much Dave! The sage just adds that something special and is a good one for the holiday din din table. Cheers!
I don’t know what it is but I just love prosciutto wrapped stuff. Funny thing, too, is that I don’t care as much for bacon wrapped stuff, but prosciutto? Gimme! Hubby and I do these every so often with poached egg for brekky, but I’ve never added the sage in there. Great idea, especially since usually in the summer months we have enough sage to last us forever!! I just love the idea of that compound butter. Me and butter be like bffs 😉 Just kiddin’ But I do love me some butta! I think I’ve had too much coffee this am, Kevin, LOL. Love your photos, too, by the way. Just gorgeous, as usual! P.S. Watch TWD??
Hi Dawn, thanks my dear. I am a porkaholic, so both would do me! I actually can see these with eggs and think it’s a fantastic idea. As for that compound butter, it’s great to have a round and keep in the refrigerator for topping all sorts of steamed veggies, baked potatoes, and don’t tell anyone, but sourdough toast. 🙂
OK, so I’m embarrassed and forgot the name of that show. Is it Wentworth, because I’m adding to day to my Watchlist so I don’t forget?
Dude, I love prosciutto and asparagus. Usually we put some mozzarella in there. That said, I have a massive sage plant outside that I’m constantly looking for recipes to use. Great idea Kevin!
Oh my, the mozzarella add sounds incredible. With all the cheesy, crispy edges. 🙂 Nice Matt!