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Asparagus Spears & Prosciutto
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Fresh spring asparagus is absolutely delicious and elegant in this super simple treat. Try it as a great accompaniment to a spring brunch or a fun party appetizer.
Course: Side
Servings: 8 servings
  • 1 lb asparagus ends trimmed
  • 6 oz thin sliced prosciutto
  • 1 tbsp light cream cheese
  • 1 tsp good quality balsamic vinegar
  1. Fill a large stock pot with well-salted water. Bring to a rolling boil. Prepare a large bowl of ice water on the side. Blanch asparagus spears for approximately 3-4 minutes, until just tender. 
  2. Drain and immediately plunge into ice bath. Let chill for 3-5 minutes. Spread spears on a paper-towel lined baking sheet to air dry for a few minutes.
  3. Working with one asparagus spear at a time, slice prosciutto into small rectangles (~1” x 4” for thinner asparagus stalks,~1 ¼” x 6” for thicker stalks). Lightly spread a dab of cream cheese down the center of each prosciutto rectangle and place asparagus stalk across the narrow end/bottom at a slight angle. 
  4. Gently roll up prosciutto around asparagus so it wraps up and around the stalk to partially cover it. Just before serving, arrange asparagus on a serving platter, sprinkle with balsamic vinegar, and season with several grinds of black pepper.
Recipe Notes

This dish can be prepared up to a day before serving. Simply cover with a damp paper towel and wrap in plastic wrap. Garnish with vinegar and pepper just before serving.

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