5 stars (2 ratings)
60 Comments »
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The easiest, most tastiest appetizer with just 2 ingredients and 10 min prep!
Now that the holiday shopping is over, the Christmas ham leftovers are devoured, and the presents are all opened,it’s time to gear up forNew Year’s Eve party recipes, like this epic prosciutto wrapped asparagus!
Now this recipe is super simple with just 2 ingredients, and it only requires a 10 min prep! Once you throw them on the skillet and let the prosciutto get nice and crisp, you’re all set! Now what kind of appetizer is that easy? You can even prep this ahead of time!
Not only is this the simplest, most easiest appetizer ever, but it is by far the best kind of asparagus dish I have ever had! From the salty, crisp prosciutto to the tender-crisp asparagus, this dish will be the fastest-selling appetizer at your New Year’s Eve party!
Prosciutto Wrapped Asparagus
Yield: 4 servings
Prep: 10 minutes minutes
Cook: 5 minutes minutes
Total: 15 minutes minutes
The easiest, most tastiest appetizer with just 2 ingredients and 10 min prep!
5 stars (2 ratings)
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Ingredients
- 6 ounces sliced prosciutto, halved horizontally
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
Instructions
Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
Serve immediately.
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posted on December 27, 2013under appetizer
60 CommentsLeave a Comment »
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60 comments -
Maureen — March 14, 2021 @ 6:35 AM Reply
Delicious!
-
Sharon — August 20, 2018 @ 2:19 PM Reply
Has anyone tried to oven roasted wrapped asparagus instead of frying them?
-
Todd white — November 13, 2019 @ 7:15 AM Reply
Yes. Works much better than frying.
-
Becky — November 23, 2019 @ 12:21 PM Reply
How long and at what temp?
-
Richard — June 10, 2018 @ 10:57 AM Reply
If you are eating asparagus on new years eve i can’t take you seriously.
It a very seasonal veg that has to be very fresh not transported across the planet – maybe that’s why you need to mask the flavour with ham.
-
Jana @ Damn Delicious — June 10, 2018 @ 12:05 PM Reply
You can obviously make this when asparagus is in season Richard, and it will probably taste even better than our New Year’s Eve version. As always, this is a recipe blog and kindness goes a long way. Thanks!
-
ROBERT DILEONARDI — September 29, 2023 @ 2:24 PM Reply
Yikes! Sorry you were having a bad day, but next time maybe just move along to the next search result without leaving a negative comment. I found this recipe to be a hit with friends and family at any time of the year.
-
Kurt — January 2, 2018 @ 2:16 PM Reply
I tried it this way and I tried it with bacon as meat instead, and the bacon was better according to everybody. Of course Bacon makes everything better!
-
Christine — December 30, 2017 @ 8:43 AM Reply
When you say to halve the prosciutto horizontally, would that be lengthwise?
-
Jana — December 30, 2017 @ 12:50 PM Reply
Correct.
-
Carmela Kelley — December 2, 2017 @ 12:37 PM Reply
Can these be baked instead of fried? If so how long
-
Chungah — December 2, 2017 @ 1:15 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Carmela!
-
Kris — February 24, 2018 @ 4:36 PM Reply
I roasted mine in the oven at 375 for about 12 minutes. I used a little Borsin cheese on the asparagus to keep the prosciutto in place and add a little more flavor. They were amazing! Great hot or room temperature. And for reference my asparagus was not the super skinny but not hugely large either and they were done about the same time the prosciutto was getting crisp. Such a great recipe! So glad I found it!
-
Onioneye — November 8, 2017 @ 10:57 AM Reply
How would you prep these ahead? I was thinking of taking them as a Thanksgiving side.
-
Chungah — November 9, 2017 @ 2:40 PM Reply
You can prep step #1 ahead of time.
-
Rhodelyn Barnizo — October 25, 2017 @ 3:13 AM Reply
Wow! I love that asparagus recipe. Looks like so delicious! I also like the video clip with shrimp and zucchini recipe. Thanks for that wonderful recipe
-
Elaine — September 27, 2017 @ 11:04 AM Reply
Chungah, this recipe is fantastic! I love it – thank you so much for sharing it! With love, Elaine.
-
Deana Ohanley — July 5, 2017 @ 3:00 AM Reply
Wonder if these could be done on the BBQ.? Perhaps on sprayed tin foil?
-
Chungah — July 6, 2017 @ 3:11 PM Reply
Yes, that sounds amazing!
-
Wingnut — February 25, 2018 @ 4:46 PM Reply
I have made something similar for years. But I put minced garlic on the Spears first, then wrap in a strip (less than half, too salty with half a slice) drizzle with olive oil and grill. If you don’t want to grill them, put them under a broiler on a wire rack over a baking sheet, turning once.
-
DeAnn Moran — June 4, 2017 @ 6:05 PM Reply
I made this morning! !! Simple, Easy and Delicious! Thank you for sharing this.
-
Ki — April 28, 2017 @ 7:02 AM Reply
What’s the difference in English between bacon and prosciutto?
-
Chungah — April 28, 2017 @ 3:54 PM Reply
Prosciutto is an Italian dry-cured ham.
-
Gerda — December 30, 2016 @ 11:59 AM Reply
do you need to use fresh asparagus or the tin ones?
-
Chungah — December 30, 2016 @ 4:42 PM Reply
Fresh.
-
Brook — November 24, 2016 @ 9:24 AM Reply
I found they were extremely salty. Couldn’t eat them. Even tried squeezing fresh lemon. I will try with cream cheese. We love asparagus and it looked so good. Any tips for reducing the sodium?
-
SW — November 19, 2016 @ 5:59 PM Reply
Didn’t anyone find these way too salty? Especially if prepared like the picture?
-
Maureen — June 11, 2017 @ 8:44 AM Reply
What kind of prosciutto did you use? That’s usually the problem.
-
Loredana tavella — November 15, 2017 @ 1:08 PM Reply
Yes. The cheaper the prosciutto the saltier.
-
Keli Jones — October 29, 2016 @ 5:31 PM Reply
Could these be served as a side dish?
-
Chungah — October 30, 2016 @ 8:04 PM Reply
Yes.
-
Louise Lea — July 2, 2016 @ 9:46 AM Reply
Can these be served cold? Want to serve cold tapas style dishes and thought they looked wonderful!
-
Chungah — July 4, 2016 @ 12:58 PM Reply
Yes, absolutely.
-
Jackie — March 28, 2018 @ 2:02 PM Reply
Can these be baked and for how long. Will they still come put crisp
-
Chungah — March 28, 2018 @ 3:24 PM Reply
Unfortunately, I have not tried baking this myself – sorry, Jackie! If you give it a try, let me know how it turns out!
-
Michelle — July 24, 2016 @ 2:32 PM Reply
Glad you asked this!!!! I hate having to heat at the party and would love to have a tray prepared to serve cold!
-
DC — July 2, 2016 @ 8:41 AM Reply
What is the carb, fat and sugar content of this recipe? I’d like to try this for myself, looks good!
-
Chungah — July 4, 2016 @ 4:41 PM Reply
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
-
Brandi — March 2, 2016 @ 7:03 AM Reply
I made this last night. Amazing, and easy!!
-
Angie — February 29, 2016 @ 4:07 PM Reply
Best looking asparagus appetizer I’ve seen! Love this and adding it to my must-try recipes.
-
Vicky — September 14, 2015 @ 9:13 AM Reply
We usually make bacon wrapped asparagus but prosciutto is a fun twist (no pun intended!)
-
Barbara — February 15, 2015 @ 7:19 PM Reply
Just had these at a restaurant & they were delicious. Glad to see how to make them.
-
Marie — December 4, 2014 @ 11:04 AM Reply
I make something like this too and they are a HUGE hit at parties. But I slightly boil my asparagus and then ice bath it first (parboil?) and then spread Borsin cheese (original garlic flavour) on the prosciutto before wrapping it on the cooled asparagus stalks. Then the whole thing goes in the oven on a cooking sheet.
If I’m taking them to a party I’ll leave them cold on the sheet and heat there.
If you want to make it as a side dish you can bundle 3-4 stalks before wrapping.
-
Liza — October 5, 2015 @ 6:37 AM Reply
I brought these as an appetizer to a dinner party Saturday night and they were a huge hit. I love the idea of broiling and adding Borsin. The hardest part was getting the prosciutto to stick i a cohesive piece to the asparagus, and the cheese might solve that problem. I tried individual stalks and bundles of two. The bundles were harder to wrap but seemed more substantial. My asparagus were thin. I did the frying at home and warmed under the broiler at the party. With the cheese addition I’m sure you’d have to skip the frying.
-
Sarah — November 22, 2017 @ 6:53 AM Reply
Perfect! I was thinking along the same lines, you answered my subconscious questions.
-
Mom — August 14, 2014 @ 3:30 PM Reply
Looks absolutely delicious!!!! I have some prosciutto now. We’ll have to try these. Tomorrow??
-
Carla — September 18, 2014 @ 12:03 AM Reply
These prosciutto wrapped asparagus are to die for. Be prepared to have enough they will go fast.
-
Debi @ DebiStangeland.com — July 4, 2014 @ 9:05 AM Reply
Made these last night and they were a big hit! Thank you for the easy, non-dairy option. J’adore!
-
WendyP — February 22, 2014 @ 9:11 AM Reply
These are DELICIOUS!!! Have made them several times now. In the time it takes the proscuitto to crisp, the asparagus cooks to a perfect crisp tender. Love them as a “side dish” but they would be fabulous as an appetizer, too.
-
Jenna — December 6, 2015 @ 9:34 AM Reply
I was concerned that the asparagus wouldn’t be cooked through… so it is? Just making sure before I serve this as a “side” at my husband’s company dinner. THanks!
-
Aom — January 19, 2014 @ 5:13 PM Reply
Wow how easy it is! I wanna try it 🙂 thank you
-
Nutmeg Nanny — January 3, 2014 @ 5:49 PM Reply
Just when I thought asparagus was already perfect…this is amazing.
-
Deborah — December 29, 2013 @ 9:33 PM Reply
I love how easy these are, and I know I could probably eat a dozen!!
-
Kathryn — December 29, 2013 @ 4:02 AM Reply
Such a great app – I love little nibbles like these and this is such a great combination of flavours.
-
Danielle — December 28, 2013 @ 6:05 PM Reply
I like to spread some garlic cream cheese on the prosciutto before wrapping the asparagus:)
-
Rachel @ Bakerita — December 28, 2013 @ 10:11 AM Reply
OMG these look amazing. I wanna drizzle a little truffle oil on there….yum!! So good. Definitely trying these.
-
Laura (Tutti Dolci) — December 28, 2013 @ 9:42 AM Reply
I love this appetizer, so perfect for NYE!
-
Jennifer — December 28, 2013 @ 7:20 AM Reply
What a great, quick appetizer! And so pretty.
-
Mimi — December 28, 2013 @ 6:24 AM Reply
So pretty and delicious! Happy New Year !
-
Tieghan — December 28, 2013 @ 5:28 AM Reply
My family would love this!! These look so good!
Maureen — March 14, 2021 @ 6:35 AM Reply
Delicious!
Sharon — August 20, 2018 @ 2:19 PM Reply
Has anyone tried to oven roasted wrapped asparagus instead of frying them?
-
Todd white — November 13, 2019 @ 7:15 AM Reply
Yes. Works much better than frying.
-
Becky — November 23, 2019 @ 12:21 PM Reply
How long and at what temp?
-
Richard — June 10, 2018 @ 10:57 AM Reply
If you are eating asparagus on new years eve i can’t take you seriously.
It a very seasonal veg that has to be very fresh not transported across the planet – maybe that’s why you need to mask the flavour with ham.
-
Jana @ Damn Delicious — June 10, 2018 @ 12:05 PM Reply
You can obviously make this when asparagus is in season Richard, and it will probably taste even better than our New Year’s Eve version. As always, this is a recipe blog and kindness goes a long way. Thanks!
-
ROBERT DILEONARDI — September 29, 2023 @ 2:24 PM Reply
Yikes! Sorry you were having a bad day, but next time maybe just move along to the next search result without leaving a negative comment. I found this recipe to be a hit with friends and family at any time of the year.
Kurt — January 2, 2018 @ 2:16 PM Reply
I tried it this way and I tried it with bacon as meat instead, and the bacon was better according to everybody. Of course Bacon makes everything better!
Christine — December 30, 2017 @ 8:43 AM Reply
When you say to halve the prosciutto horizontally, would that be lengthwise?
-
Jana — December 30, 2017 @ 12:50 PM Reply
Correct.
Carmela Kelley — December 2, 2017 @ 12:37 PM Reply
Can these be baked instead of fried? If so how long
-
Chungah — December 2, 2017 @ 1:15 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Carmela!
-
Kris — February 24, 2018 @ 4:36 PM Reply
I roasted mine in the oven at 375 for about 12 minutes. I used a little Borsin cheese on the asparagus to keep the prosciutto in place and add a little more flavor. They were amazing! Great hot or room temperature. And for reference my asparagus was not the super skinny but not hugely large either and they were done about the same time the prosciutto was getting crisp. Such a great recipe! So glad I found it!
Onioneye — November 8, 2017 @ 10:57 AM Reply
How would you prep these ahead? I was thinking of taking them as a Thanksgiving side.
-
Chungah — November 9, 2017 @ 2:40 PM Reply
You can prep step #1 ahead of time.
Rhodelyn Barnizo — October 25, 2017 @ 3:13 AM Reply
Wow! I love that asparagus recipe. Looks like so delicious! I also like the video clip with shrimp and zucchini recipe. Thanks for that wonderful recipe
Elaine — September 27, 2017 @ 11:04 AM Reply
Chungah, this recipe is fantastic! I love it – thank you so much for sharing it! With love, Elaine.
Deana Ohanley — July 5, 2017 @ 3:00 AM Reply
Wonder if these could be done on the BBQ.? Perhaps on sprayed tin foil?
-
Chungah — July 6, 2017 @ 3:11 PM Reply
Yes, that sounds amazing!
-
Wingnut — February 25, 2018 @ 4:46 PM Reply
I have made something similar for years. But I put minced garlic on the Spears first, then wrap in a strip (less than half, too salty with half a slice) drizzle with olive oil and grill. If you don’t want to grill them, put them under a broiler on a wire rack over a baking sheet, turning once.
DeAnn Moran — June 4, 2017 @ 6:05 PM Reply
I made this morning! !! Simple, Easy and Delicious! Thank you for sharing this.
Ki — April 28, 2017 @ 7:02 AM Reply
What’s the difference in English between bacon and prosciutto?
-
Chungah — April 28, 2017 @ 3:54 PM Reply
Prosciutto is an Italian dry-cured ham.
Gerda — December 30, 2016 @ 11:59 AM Reply
do you need to use fresh asparagus or the tin ones?
-
Chungah — December 30, 2016 @ 4:42 PM Reply
Fresh.
Brook — November 24, 2016 @ 9:24 AM Reply
I found they were extremely salty. Couldn’t eat them. Even tried squeezing fresh lemon. I will try with cream cheese. We love asparagus and it looked so good. Any tips for reducing the sodium?
SW — November 19, 2016 @ 5:59 PM Reply
Didn’t anyone find these way too salty? Especially if prepared like the picture?
-
Maureen — June 11, 2017 @ 8:44 AM Reply
What kind of prosciutto did you use? That’s usually the problem.
-
Loredana tavella — November 15, 2017 @ 1:08 PM Reply
Yes. The cheaper the prosciutto the saltier.
-
Keli Jones — October 29, 2016 @ 5:31 PM Reply
Could these be served as a side dish?
-
Chungah — October 30, 2016 @ 8:04 PM Reply
Yes.
Louise Lea — July 2, 2016 @ 9:46 AM Reply
Can these be served cold? Want to serve cold tapas style dishes and thought they looked wonderful!
-
Chungah — July 4, 2016 @ 12:58 PM Reply
Yes, absolutely.
-
Jackie — March 28, 2018 @ 2:02 PM Reply
Can these be baked and for how long. Will they still come put crisp
-
Chungah — March 28, 2018 @ 3:24 PM Reply
Unfortunately, I have not tried baking this myself – sorry, Jackie! If you give it a try, let me know how it turns out!
-
-
-
Michelle — July 24, 2016 @ 2:32 PM Reply
Glad you asked this!!!! I hate having to heat at the party and would love to have a tray prepared to serve cold!
DC — July 2, 2016 @ 8:41 AM Reply
What is the carb, fat and sugar content of this recipe? I’d like to try this for myself, looks good!
-
Chungah — July 4, 2016 @ 4:41 PM Reply
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Brandi — March 2, 2016 @ 7:03 AM Reply
I made this last night. Amazing, and easy!!
Angie — February 29, 2016 @ 4:07 PM Reply
Best looking asparagus appetizer I’ve seen! Love this and adding it to my must-try recipes.
Vicky — September 14, 2015 @ 9:13 AM Reply
We usually make bacon wrapped asparagus but prosciutto is a fun twist (no pun intended!)
Barbara — February 15, 2015 @ 7:19 PM Reply
Just had these at a restaurant & they were delicious. Glad to see how to make them.
Marie — December 4, 2014 @ 11:04 AM Reply
I make something like this too and they are a HUGE hit at parties. But I slightly boil my asparagus and then ice bath it first (parboil?) and then spread Borsin cheese (original garlic flavour) on the prosciutto before wrapping it on the cooled asparagus stalks. Then the whole thing goes in the oven on a cooking sheet.
If I’m taking them to a party I’ll leave them cold on the sheet and heat there.
If you want to make it as a side dish you can bundle 3-4 stalks before wrapping.
-
Liza — October 5, 2015 @ 6:37 AM Reply
I brought these as an appetizer to a dinner party Saturday night and they were a huge hit. I love the idea of broiling and adding Borsin. The hardest part was getting the prosciutto to stick i a cohesive piece to the asparagus, and the cheese might solve that problem. I tried individual stalks and bundles of two. The bundles were harder to wrap but seemed more substantial. My asparagus were thin. I did the frying at home and warmed under the broiler at the party. With the cheese addition I’m sure you’d have to skip the frying.
-
Sarah — November 22, 2017 @ 6:53 AM Reply
Perfect! I was thinking along the same lines, you answered my subconscious questions.
Mom — August 14, 2014 @ 3:30 PM Reply
Looks absolutely delicious!!!! I have some prosciutto now. We’ll have to try these. Tomorrow??
-
Carla — September 18, 2014 @ 12:03 AM Reply
These prosciutto wrapped asparagus are to die for. Be prepared to have enough they will go fast.
Debi @ DebiStangeland.com — July 4, 2014 @ 9:05 AM Reply
Made these last night and they were a big hit! Thank you for the easy, non-dairy option. J’adore!
WendyP — February 22, 2014 @ 9:11 AM Reply
These are DELICIOUS!!! Have made them several times now. In the time it takes the proscuitto to crisp, the asparagus cooks to a perfect crisp tender. Love them as a “side dish” but they would be fabulous as an appetizer, too.
-
Jenna — December 6, 2015 @ 9:34 AM Reply
I was concerned that the asparagus wouldn’t be cooked through… so it is? Just making sure before I serve this as a “side” at my husband’s company dinner. THanks!
Aom — January 19, 2014 @ 5:13 PM Reply
Wow how easy it is! I wanna try it 🙂 thank you
Nutmeg Nanny — January 3, 2014 @ 5:49 PM Reply
Just when I thought asparagus was already perfect…this is amazing.
Deborah — December 29, 2013 @ 9:33 PM Reply
I love how easy these are, and I know I could probably eat a dozen!!
Kathryn — December 29, 2013 @ 4:02 AM Reply
Such a great app – I love little nibbles like these and this is such a great combination of flavours.
Danielle — December 28, 2013 @ 6:05 PM Reply
I like to spread some garlic cream cheese on the prosciutto before wrapping the asparagus:)
Rachel @ Bakerita — December 28, 2013 @ 10:11 AM Reply
OMG these look amazing. I wanna drizzle a little truffle oil on there….yum!! So good. Definitely trying these.
Laura (Tutti Dolci) — December 28, 2013 @ 9:42 AM Reply
I love this appetizer, so perfect for NYE!
Jennifer — December 28, 2013 @ 7:20 AM Reply
What a great, quick appetizer! And so pretty.
Mimi — December 28, 2013 @ 6:24 AM Reply
So pretty and delicious! Happy New Year !
Tieghan — December 28, 2013 @ 5:28 AM Reply
My family would love this!! These look so good!
