5 Ingredients or Fewer

Proscuitto-Wrapped Asparagus

October  7, 2010
0 Ratings
  • Serves 10-14
Author Notes

This recipe was selected for The New York Times "Reader's Recipes: The Potluck" (Oct. 6, 2010) by food52. —S. Somboun

What You'll Need
  • 1 pound Fresh Asparagus (20 stalks)
  • 2 teaspoons Extra Virgin Olive Oil
  • Salt and Fresh Ground Pepper
  • 10 pieces Paper Thin Slices of Imported Italian Prosciutto
  1. Preheat the oven at 375 degrees.
  2. Wash the asparagus and trim the bottom because it will be too tough to chew. I usually snap the end of an asparagus or two and this will give you a good idea of how much of the stem to cut off.
  3. Lay out the asparagus on the baking sheet and drizzle with extra virgin olive oil. Make sure that every single spear is evenly coated.
  4. Season with salt and fresh ground pepper.
  5. Place into the oven and let it roast for approximately 15 minutes.
  6. Let the asparagus slightly cool until it’s easy to handle and individually wrap the spears with the prosciutto making sure to keep the tip of the asparagus exposed.
  7. The prosciutto will slightly melt and grab onto the warm asparagus. Leave some asparagus unwrapped because there may be vegetarians or people that don’t eat pork especially if you are doubling this recipe for a larger crowd.
  8. Arrange on a nice white platter and serve immediately or at room temperature. It’s fabulous either way — enjoy!

See what other Food52ers are saying.

  • luvcookbooks
  • monkeymom
  • S. Somboun
    S. Somboun

4 Reviews

luvcookbooks October 8, 2010
Always made this with plain boiled asparagus, cooled and then wrapped. Can't wait to try this!! May bring it to a wedding brunch shower next week. Congratulations on the nyt potluck!
S. S. October 8, 2010
Thanks! I've made it with boiled asparagus too and then would plunge it into ice water to retain the rich green color. Tell me how it goes if you do make it!
monkeymom October 7, 2010
Congratulations April! Thanks for sharing your recipe here too.
S. S. October 8, 2010
Thank you so much!