Side Dish
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Roasted Asparagus with Prosciuttoand Parmesan is a go-to side dish in my kitchen. Adding some salty prosciutto and parmesan makes this vegetable dish extra tasty, and your family will be asking for seconds!
Best Roasted Asparagus
Asparagus is one of my favorite vegetables. Over the years, I’ve realized that it’s all about how you cook it – as in not over-cooking it! No more limp mushy asparagus for me.
We love to grill asparagus when we’re on the deck grilling, especially during the summer. Asparagus goes well with almost anything, like delicious Juicy Lucy Burgers (with goat cheese), Grilled Chicken Skewers, or some Stuffed Flank Steak.
Roasting this healthy veggie is also a delicious way to cook it, especially when you want to add savory prosciutto and parmesan. It’s simple and pretty delicious too!
Why This Recipe Works:
- SIMPLE – You’ll just need four ingredients plus salt and pepper. The cooking process is also very quick.
- TENDER ASPARAGUS – You want the asparagus to be tender but with some bite. Be careful to avoid overcooking it.
- FULL OF FLAVOR – The salty prosciutto and parmesan add incredible flavor to plain ‘ole asparagus. It’s our favorite way to enjoy this easy recipe.
- AN ELEGANT APPETIZER – Impress your guests with this classic appetizer at a dinner party or any special occasion.
Ingredients Needed:
Just a handful of simple ingredients are needed. You’ll easily find them at your local grocery store.
- Fresh Asparagus Stalks – You’ll want to trim the woody end off of the individual spears.
- Extra-Virgin Olive Oil
- Kosher Salt and Freshly Ground Black Pepper
- Crispy Prosciutto
- Parmesan Cheese – freshly shredded
Storing Raw Asparagus
Asparagus tastes best when cooked the same day you buy it. If that’s not convenient, store them as you would store cut flowers.
- Trim the bottoms of the asparagus and stand the spears up in a jar with about an inch of water.
- Cover with a plastic bag and then refrigerate them for up to 3-4 days.
- Change the water as it gets cloudy to keep the asparagus perky and fresh.
If you don’t have room in the fridge, wrap the asparagus in wet paper towels instead, and cover with a plastic bag.
How to Make Roasted Asparagus with Prosciutto:
There are only a few basic steps to make the best Oven-Roasted Asparagus.
Step 1
Prep. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Step 2
Trim asparagus. Trim the ends off the asparagus (2-3 inches is a good rule of thumb).
Many people swear by snapping the ends of the asparagus. I’ve done this and I find that I’m often throwing away a tender part of the asparagus because it’s hard to know where it will snap. I prefer to just trim the rough ends of asparagus with a sharp knife.
Step 2
Clean. Rinse fresh asparagus in cold water and use paper towels to pat dry.
Step 3
Add to pan. Spread asparagus in a single layer on the prepared baking sheet.
Step 4
Add seasonings. Drizzle the fresh asparagus with olive oil, salt, and pepper.
Step 5
Add parmesan and prosciutto. Sprinkle the asparagus with parmesan cheese. Tear thin slices of prosciutto in pieces and lay on top of the asparagus.
Step 6
Roast. Roast the asparagus in a preheated 400-degree oven for 10 minutes, or until asparagus is fork-tender. Be careful to avoid over-cooking!
Store leftover Asparagus with Prosciutto Recipe in an airtight container.
Tip #2
Split up certain vegetables.Depending on the type of vegetable you’re cooking, you may want to cook all one type on each sheet. (The three pictured are all hearty and can be cooked together.)
For instance, zucchini, squash, and tomatoes may get mushy when cooked with potatoes, so they should be cooked on a separate pan.
Tip #3
Don’t skimp on the oil.Be GENEROUS with the oil so that the veggies are well coated. I recommend using a bowl to combine veggies and oil – and toss them well. You’ll add the seasoning next.
Tip #4
Add plenty of seasoning.Unless you are on a heart-healthy diet, be quite liberal with your salt and pepper. You want some seasoning on every single veggie!
Tip #5
Give them space.Use extra baking sheets to avoid the veggies being piled up. When roasting veggies, you’re looking for a little crispiness. Piling up veggies too close together will cause them to steam instead, and you won’t get the crispiness.
Recipe FAQs:
Can you eat asparagus raw?
You can shred the asparagus in small pieces and add it to salads.
How do you cook asparagus so it doesn’t get soggy?
Be careful to avoid over-cooking the asparagus. It will take around 10 minutes to roast/grill depending on your temperature and/or the thickness of the asparagus spears.
Why does asparagus make my pee smell?
According to the Cleveland Clinic, when asparagus is digested, asparagusic acid gets broken down into sulfur which contains byproducts. Sulfur, in general, is not very pleasant to smell. When you pee, the sulfur byproducts evaporate almost immediately, causing you to smell that unpleasant scent.
What is prosciutto?
It’s a salt-cured, dry-aged Italian ham. Prosciutto is a bit on the salty side, but it’s also sliced VERY thin, and a little goes a long way.
Main Dish Recipes to Pair with Roasted Asparagus:
- Smoked Spatchco*ck Turkey
- Smoked Pork Butt Recipe
- Baked Lemon Garlic Chicken
- Grilled Caprese Chicken
Other Delicious Side Dishes:
The following side dishes are a great addition to a holiday meal.
- Rice Dressing
- Fresh Green Bean Casserole
- Balsamic Glazed Brussels Sprouts and Sweet Potatoes
- Raspberry Pretzel Salad
- Spinach Salad with Honey Dijon Dressing
Kitchen Tools Used: (affiliate links)
Pleaselet me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me onPinterest, and catch me onInstagram.
xoxo ~Sue
Roasted Asparagus with Prosciutto and Parmesan
Roasted Asparagus is a go-to side dish in my kitchen. Adding some prosciutto and parmesanmakes it extra tasty, and your family will be asking for seconds!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 13 minutes minutes
Total Time: 23 minutes minutes
Servings: 8 servings
Calories: 88kcal
Author: Sue Ringsdorf
Ingredients
- 2 pounds asparagus – ends trimmed
- 2-3 Tablespoons olive oil
- kosher salt & freshly ground black pepper – to taste
- 2 ounces prosciutto – torn into pieces
- 2 Tablespoons parmesan cheese – freshly grated (plus more for serving)
Instructions
Prep.Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Trim asparagus.Trim the ends off the asparagus (2-3 inches is a good rule of thumb).
Clean.Rinse fresh asparagus in cold water and use paper towels to pat dry.
Add to pan.Spread asparagus in a single layer on the prepared baking sheet.
Add seasonings.Drizzle the fresh asparagus with olive oil, salt, and pepper.
Add parmesan and prosciutto.Sprinkle the asparagus with parmesan cheese. Tear thin slices of prosciutto in pieces and lay on top of the asparagus.
Roast.Roast the asparagus in a preheated 400-degree oven for 10 minutes, or until asparagus is fork-tender. Be careful to avoid over-cooking!
Notes
- Many people swear by snapping the ends of the asparagus. I’ve done this and I find that I’m often throwing away a tender part of the asparagus because it’s hard to know where it will snap. I prefer to just trim the rough ends of asparagus with a sharp knife.
- Be careful to avoid over-cooking the asparagus. It will take around 10 minutes to roast/grill depending on your temperature and/or the thickness of the asparagus spears.
Storing raw asparagus
Asparagus tastes best when cooked the same day you buy it. If that’s not convenient, store them as you would store cut flowers. Trim the bottoms of the asparagus and stand the spears up in a jar with about an inch of water. Cover with a plastic bag and then refrigerate them for up to 3-4 days. Change the water as it gets cloudy to keep the asparagus perky and fresh.
If you don’t have room in the fridge, wrap the asparagus in wet paper towels instead, and cover with a plastic bag.
Nutrition
Calories: 88kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 69mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 870IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!
