Appetizer: Italy – Asparagi avvolti nel prosciutto (Asparagus wrapped in prosciutto)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 2 min

Total 25 min

Ingredients

- 1 lb (454 g) asparagus, woody ends trimmed
- 12 slices prosciutto, approx. 6 oz (170 g) total
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) lemon zest
- 1/4 cup (25 g) finely grated Parmesan cheese
- 1/4 tsp (1.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 sheet parchment paper or foil (for baking sheet) (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly brush or spray with a little olive oil.
2. Rinse and trim asparagus to remove woody ends (about 1–2 inches). Pat dry. Toss asparagus with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) lemon juice, kosher salt, and black pepper until evenly coated.
3. Arrange asparagus into bundles of 3–4 spears each (depending on spear thickness). Wrap one slice of prosciutto around each bundle, overlapping slightly and tucking the end underneath to secure.
4. Place the wrapped bundles seam-side down on the prepared baking sheet in a single layer. Sprinkle the tops evenly with the grated Parmesan.
5. Roast in the preheated oven 10–12 minutes, until asparagus is crisp-tender and prosciutto is beginning to brown and crisp. If you prefer extra crispness, broil 1–2 minutes at the end, watching closely to avoid burning.
6. Remove from the oven, sprinkle with lemon zest, and allow to rest 1–2 minutes. Transfer to a serving platter and serve warm or at room temperature.