Prosciutto Wrapped Asparagus is an easy and flavorful appetizer or side dish made with only 4 ingredients! It’s simple enough for a weeknight dinner but also fancy enough to grace any holiday table.
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Prosciutto Wrapped Asparagus Appetizer Recipe
This Prosciutto Wrapped Asparagus is an amazingly easy, 4-ingredient appetizer that tastes absolutely delicious. It is an inspired marriage of my Prosciutto Wrapped Chicken Stuffed with Asparagus and Boursin Stuffed Mushrooms recipes.
This tasty side or appetizer is absolutely packed with flavor thanks to the prosciutto and the Boursin cheese making it extra, extra delicious. It’s easy enough for a simple family dinner during the week but also fancy enough to make it a star at your holiday table.
Ingredient notes
- Asparagus: thick asparagus spears work best
- Boursin cheese: my favorite kind to use for this recipe is Shallot and Chive (the purple box) but the more classic Fine Herb and Garlic (green box) will also work
- Prosciutto: sliced thin. You can ask for thin-sliced prosciutto ham in the deli section if you can't find it
- Olive oil: extra virgin for best flavor
How to make prosciutto wrapped asparagus
- Step 1: Preheat the oven to 480 degrees Fahrenheit (250 degrees Celsius) and place the rack to the highest shelf. If you want to, you can use the broiler.
- Step 2: Wash asparagus and remove the woody ends. The easiest way to do it is to hold the asparagus spear horizontally and bend the bottom part until it snaps - it will naturally snap in the spot where it turns hard.
- Step 3: Place the asparagus on a large baking sheet and toss with 2 teaspoons of olive oil. Spread it across the sheet pan in one even layer.
- Step 4: Once the oven is hot, place the asparagus on the top shelf and roast or broil for 5-6 minutes, turning once after 3 minutes. Remove from the oven and let cool for at least 10-15 minutes.
- Step 5: In the meantime, cut each slice of prosciutto in half the long way and spread a thin layer of Boursin cheese on each piece.
- Step 6: Once the asparagus is cooled, wrap each spear in a long slice of prosciutto. I do it on the diagonal from the bottom.
- Step 7: Place prosciutto wrapped asparagus on a clean parchment paper lined baking sheet and place back in the oven for 4-5 minutes until hot. Don't overbake or prosciutto will turn hard and leathery.
Serve hot.
Serving suggestions
These tender wrapped asparagus spears are great as an appetizer or a side dish.
As an Appetizer:
- Arrange the spears on a platter with a drizzle of balsamic vinegar glaze or a side of aioli for dipping (try them with my Dill Aioli or Gochujang Aioli)
- Sprinkle with freshly grated Parmesan cheese or lemon zest for extra flavor.
As a Side Dish:
- Serve alongside roasted meats, grilled chicken, or fish for a simple yet sophisticated side.
- Pair with creamy mashed potatoes, Ricotta Mac and Cheese or a nice salad, such as this Beet & Feta Salad, for a balanced, elegant meal.
- Asparagus also goes great with breakfast or brunch. Try it alongside my Air Fryer Omelette or my Smoked Salmon Charcuterie Board - perfect for a special Holiday brunch option.
How to store and reheat leftovers
Store leftovers in an airtight container or storage bag in the fridge. Eat leftovers within 3-4 days.
Reheat in the microwave or oven.
In the microwave - reheat for 1 minute on high
In the oven - Preheat oven to 350°. Place asparagus spears in a single layer in a baking dish and cover with foil. Heat for 7-10 minutes until warm or hot.
Recipe tips and tricks
- 1 pound of asparagus will give you about 20 spears, but it depends on the thickness of your asparagus. I used 10 prosciutto slices (½ slice for each asparagus stalk).
- Look for bundles of asparagus with thicker stalks or spears when selecting them.
- Remove the tough ends of the asparagus before making the recipe. (See Ingredients Section)
- Boursin cheese adds both flavor and acts as "glue" for the prosciutto ham to stick to the asparagus.
- Do not use any salt in this recipe - between the prosciutto and Boursin cheese, there is enough salt and sodium to season the asparagus.
Recipe FAQs
Thicker asparagus will work better for this recipe.
Yes, but it’s better served hot or warmed up.
Boursin cheese is a creamy, spreadable, flavored cheese originally from France. It’s made from cow's milk and is typically enriched with cream, giving it a soft, buttery texture. Boursin cheese is most famous for its signature flavor profile, which includes a mix of garlic and fine herbs. However, it also comes in other varieties, such as shallot and chive, cracked black pepper, and red chili pepper.
If you don’t have any Boursin cheese, swap it for cream cheese. Whipped cream cheese will work best. You can add your own fresh or dried herbs and spices to it, if you want.
Recipe
Ingredients
- 1 lb asparagus thicker spears work best
- 3 oz Boursin cheese
- 2 teaspoon olive oil
- 6 oz prosciutto sliced thin
Instructions
- Preheat the oven to 480 degrees Fahrenheit (250 degrees Celsius) and place the rack to the highest shelf. If you want to, you can use the broiler.
- Wash asparagus and remove the woody ends. The easiest way to do it is hold the asparagus spear horizontally and bend the bottom part until it snaps - it will naturally snap in the spot where it turns hard.
- Place the asparagus on a large baking sheet and toss with 2 teaspoons of olive oil. Spread it accross the sheet pan in one even layer.
- Once the oven is hot, place the asparagus on the top shelf and roast or broil for 5-6 minutes, turning once after 3 minutes. Remove from the oven and let cool for at least 10-15 minutes.
- In the meantime, cut each slice of prosciutto in half the long way and spread a thin layer of Boursin cheese on each piece.
- Once the asparagus is cooled, wrap each spear in a long slice of prosciutto. I do it on the diagonal from the bottom.
- Place prosciutto wrapped asparagus on a clean baking sheet and place back in the oven for 4-5 minutes until hot. Don't overbake or prosciutto will turn hard and leathery.
- Serve hot.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Jack says
My wife made these for me. They are like vegetable crack. Best bite ever. I ended up eating most of these standing over the plate in the kitchen. They never really made it to the table as a side. I regret nothing. You should get an award for these. Amazing.