DELICIOUS ROASTED TENDER SPEARS OF ASPARAGUS WRAPPED IN THINLY SLICED PROSCIUTTO, DRIZZLED WITH A RICH BALSAMIC VINEGAR GLAZE.
This wonderfully delicious easy side dish pairs beautifully with pork, chicken, or beef and comes together quickly! Spears of asparagus are wrapped in Italian Prosciutto and roasted until tender. Finished off with a delicious Balsamic Vinegar drizzle and Parmesan Cheese they are loaded with lip smacking flavor!
Balsamic Drizzled Asparagus Prosciutto Bundles
It’s surprising how delicious these delicate spears can be when roasted in a very hot oven, especially when wrapped in Prosciutto! A fine first course … or wonderful side dish! They go beautifully with my Grilled Chicken Cordon Bleu, or Grilled Tri-Tip .
This appetizing side dish is super easy to make and cooks in minutes! You can also grill these bundles on your Gas BBQ or Black Stone Griddle…but they can also be roasted in a hot oven!
What Ingredients will I need to make this awesome side dish?
- Fresh Asparagus – Thin asparagus is best. It is younger and more tender. You can also use purple or green and purple asparagus for this recipe.
- Olive Oil – 1 Tablespoons, plus one teaspoon, cold pressed Olive Oil
- Salt & Pepper – to taste, about 1/2 teaspoon each.
- Prosciutto – 3 ounces thinly sliced prosciutto. Prosciutto means “ham” in Italian. Hogs are specially raised for prosciutto. It comes from the hind legs, that are dry-cured and air-dried for a minimum of 10 months, giving the meat a firm, dry quality with an exquisite flavor. (Throwing out the big words today! Be impressed!)
- Balsamic Vinegar – I prefer a Modena region Balsamic Vinegar. The flavor is amazing. I can generally find them reasonably priced in the gourmet food section of TJ Maxx.
- Parmesan Cheese – 1/4 cup of shredded Parmesan Cheese.
- Garlic – 1/2 teaspoon Minced
- Italian Seasoning – 1 teaspoon Italian seasoning blend.
How To Prepare Fresh Asparagus for Roasting
Preheat the oven to 400°F.
To prepare the Asparagus snap off the bottoms. That’s right “snap”. Put the knife back in the drawer. See asparagus is smart!
When the shoots are bent they will snap (just like a momma whose been pushed to her limits! lol), exactly where they are tender, and where the woody part of the bottom begins.
Carefully grab each end of the washed asparagus and bend until it snaps. The upper portion will be used for the bundles. The bottoms can be tossed or placed in your compost pile.
Place the trimmed asparagus in a large gallon size Ziploc bag. Drizzle with 1 Tablespoon of Olive Oil, a pinch or two of salt, and a health sprinkle of coarsely ground black pepper.
Gently toss the asparagus in the bag until it is all evenly coated.
Wrapping the Asparagus in Prosciutto
Once the asparagus is prepped it’s time to snuggle it up in a slice of thinly sliced prosciutto!
This recipe makes 8 individual bundles of Asparagus. Each bundle will require a full slice of Prosciutto. Gather 3-4 spears of asparagus and wrap each bundle with one slice of prosciutto.
Place each bundle with the end of the prosciutto facing down.
Roasting Asparagus Bundles
Place baking sheet in preheated oven and roast for 8-10 minutes, turning once or twice, until Prosciutto is crispy and asparagus is tender-crisp.
Balsamic Drizzle for Asparagus Bundles
In a small bowl combine 2 Tablespoons Balsamic Vinegar, 1 teaspoon olive oil, 1/2 teaspoon minced garlic, and 1 teaspoon Italian Seasoning.
Place the Asparagus bundles on a serving platter. Drizzle Balsamic glaze over the top of each asparagus bundle. Serve immediately… or eat them off the platter with your fingers! (Not saying I have done that…not saying I haven’t!)
Questions and Answers about Asparagus Prosciutto Bundles
- What type of Asparagus can I use? The thinner the shoot, the younger and, usually, the tenderer. The shoots can be green, purple, or green and purple. Cream color shoots have been deprived of sunlight, but can be used in this recipe. Select crisp, tightly closed stalks whose cut ends are not dry. Asparagus is perishable. It’s best to serve at harvesting. If that is not possible (Cause I know you’re hanging out in the Asparagus fields…what?), submerge the ends of the spears in a pitcher of water and refrigerate.
- Can I make the bundles ahead of time and chill until ready to roast? You can make them 1-2 hours ahead of time and chill until ready to roast. Any earlier than that and the spears may dry out.
- Can I grill the bundles instead of roasting? Yes! You can grill the bundles over low heat on your gas BBQ grill, or over low heat on a Blackstone griddle. Adjust your cook times and watch as they are cooking.
- Can I use bacon instead of Prosciutto? Bacon is LIFE! You can use it on anything right? Okay seriously…YES! You can use half a slice of bacon in-place of the slice of Prosciutto. You will need to increase your bake time. I would also recommend lining the baking sheet with aluminum foil.
- Is there a substitution I can use for the Balsamic Glaze? You bet! Try using your favorite Italian dressing warmed.
Looking for more wonderful side dish recipes?
- Best Ever Loaded Twice Baked Potato
- One Pot Oven Parmesan Risotto
- Peas, Prosciutto, and Pine Nuts
- Instant Pot Steamed Artichokes
- Roasted Butternut Squash Medley
- Asparagus Side Dish with Grape Tomatoes from Allrecipes.com
Thanks so much for stopping by today! I hope you enjoy this deliciously fresh Asparagus dish as much as we do!
- 1 Large Bunch Asparagus, about 1 pound
- 1 Tablespoon + 1 teaspoon Olive Oil
- Salt and Pepper to taste, about 1/2 teaspoon each
- 3 ounces Prosciutto, thinly sliced
- 2 Tablespoons Balsamic Vinegar
- 1/4 C Parmesan Cheese, shredded
- 1/2 teaspoon garlic, minced
- 1 teaspoon Italian seasoning
- Preheat oven to 400°F.
- Wash and pat asparagus dry. Trim asparagus by snapping the ends off at the break when bending. Place prepared asparagus in a large Ziploc bag and drizzle with 1 Tablespoon Olive Oil. Sprinkle with salt and pepper. Gently toss asparagus in Ziploc bag until well coated.
- Wrap 3-4 spears of asparagus in 1 slice of prosciutto. Place asparagus bundle prosciutto end down on medium size baking sheet.
- Place in preheated oven and bake for 8-10 minutes, turning once, with long tongs, during baking. Cook until prosciutto is crispy and asparagus is tender.
- In a small bowl combine Balsamic Vinegar, 1 teaspoon olive oil, minced garlic, and Italian seasoning.
- Remove from oven. Place asparagus on serving platter. Sprinkle with shredded Parmesan. Drizzle with Balsamic glaze. Serve immediately.
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Amount Per Serving: Calories: 41Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 403mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 4g