Prosciutto-Wrapped Asparagus Recipe

This is one of those appetizers I keep coming back to, especially when I want something that feels special without turning into a whole production. It’s old school, a little retro even, but somehow it still gets people excited when it hits the table.

I’ve served this at holiday dinners, summer potlucks, and last minute get-togethers where I needed something reliable. Every single time, the tray comes back empty, usually faster than I expect.

What I love most is how simple it is. Salty prosciutto, tender asparagus, and creamy cheese do all the work, and I just get to look like I planned something fancy.

Why This Appetizer Always Works

There’s a balance here that feels right. You get crisp edges from the prosciutto, a soft bite from the asparagus, and that melty middle that pulls everything together.

It’s also flexible, which I appreciate when hosting. I can scale it up, prep it ahead, or tweak the cheese based on who’s coming, and it still turns out great.

Most importantly, it shows up warm. That first moment when the cheese is bubbling and the prosciutto is glossy and browned is what makes people hover near the tray.

Ingredients Needed for the Recipe

• Asparagus spears, tough ends trimmed – these are the backbone of the dish and give it that fresh, tender bite.
• Prosciutto – adds saltiness and crisp texture once baked.
• Spreadable herb cheese or goat cheese – melts into the center and brings creamy richness.
• Olive oil, optional – helps everything brown and keeps the prosciutto from drying out.

I usually aim for thinner asparagus when I can find it. Thicker spears work too, but they need a little trimming so nothing feels chewy.

How to make Prosciutto-Wrapped Asparagus?

Step 1 – Heat the Oven

I start by preheating the oven to 400°F. Getting the oven fully hot matters here because it helps the prosciutto crisp instead of just drying out.

While the oven warms up, I line a baking tray so cleanup stays easy later.

Step 2 – Prep the Prosciutto

I take each slice of prosciutto and cut it into two or three strips. This stretches the package further and keeps the salt level balanced.

One full slice per bundle can be too much, especially once everything bakes together.

Step 3 – Add the Cheese

I spread a small amount of cheese onto each strip of prosciutto. Not too much, just enough to coat the surface.

The cheese should be room temperature so it spreads easily without tearing the prosciutto.

Step 4 – Wrap the Asparagus

I lay the asparagus diagonally across one end of the prosciutto and roll it up gently. The tips stay exposed, which lets them char slightly in the oven.

If the spears are thin, I use two or three per bundle. Thicker ones usually stand alone.

Step 5 – Arrange and Brush

I place each bundle seam side down on the baking tray so they stay wrapped as they cook. Spacing them out helps everything brown evenly.

A light brush of olive oil over the top gives the prosciutto a better finish, though I skip it sometimes and they still turn out well.

Step 6 – Bake and Broil

I bake the asparagus for about eight minutes, just until the cheese melts and the prosciutto starts to brown. The smell alone lets me know I’m close.

If I want extra crispiness, I switch to broil for a couple of minutes and keep a close eye so nothing burns.

Step 7 – Serve Warm

I transfer everything to a serving platter right away. These are best when they’re still warm and the cheese hasn’t fully set.

They rarely make it past the first round once people start grabbing them.

Tips

• Cut the prosciutto into smaller strips to avoid overpowering saltiness.
• Skip blanching the asparagus, especially if the spears are thin.
• Trim thick asparagus well so the texture stays tender.
• Broil briefly at the end for extra crisp prosciutto.
• Assemble ahead of time and refrigerate until ready to bake.

Cheese Variations I’ve Tried

Boursin garlic and herb is my usual choice because it melts beautifully and adds flavor without effort. It also wins over people who don’t love goat cheese.

Goat cheese works if you like that tangy edge, especially when paired with thicker asparagus. I’ve also mixed in a little cream cheese to soften it.

Once, I used a mild herbed spread I had left over, and it still disappeared fast. The prosciutto carries a lot of the flavor, so there’s room to play.

Serving and Make-Ahead Ideas

I usually serve these as part of a larger appetizer spread, but they hold their own on a small plate too. They pair nicely with simple dips or a crisp salad.

If I’m hosting, I assemble everything earlier in the day and keep the tray covered in the fridge. Baking right before guests arrive keeps the stress low.

Leftovers don’t happen often, but if they do, I reheat them in the oven for a few minutes. The microwave works in a pinch, though the prosciutto loses some crisp.

This dish has earned its place in my rotation. It’s dependable, crowd-pleasing, and still feels like a treat every time I make it.