Broiled Prosciutto Wrapped Asparagus – an elegant and tasty appetizer made with just a few ingredients. Perfect for a party or dinner for two.
Broiled Prosciutto Wrapped Asparagus are just the perfect finger food. They are fun to eat and so delicious paired with your favorite wine or cocktail. You can easily prepare the asparagus ahead of time and broil them just before serving. It takes only minutes to cook!
How To Choose Asparagus
Always choose asparagus with firm, straight, and smooth stalks. Ridges in the stem and limp or dry stalks are indication of old age. Asparagus should be a bright green in color with tightly closed buds. Avoid those with open or seedy tips. Since they deteriorate rapidly, asparagus should be used within 2 to 3 days of purchase.
Asparagus spears may be thick or thin. I prefer the thicker variety but it is a matter of preference and not quality. Thicker spears can have tougher or woodier ends but these are broken or cut off and discarded before cooking. If you choose the thinner variety, you may want to wrap 2 or 3 spears together instead of just one. Cooking time should be about the same.
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Broiled Prosciutto Wrapped Asparagus
- Wash the asparagus and trim or snap off the woody ends. Using a vegetable peeler, remove the outer layer of the stem, from about halfway up the spear to the base.
- Place asparagus onto a shallow baking tray. Lightly sprinkle with salt and pepper. Then drizzle with extra virgin olive oil. Toss until spears are evenly coated. Transfer to a plate.
- Starting just under the scaled tip of each asparagus spear, wrap a slice of prosciutto in a spiral towards the cut end. Place onto the baking tray in a single layer. Repeat with remaining asparagus. You may have to place on 2 baking trays or cook in 2 separate batches.
- Preheat broiler with a rack placed 6 inches from heating element.
- Place baking tray with asparagus in the oven and broil for about 3 minutes.
- Remove baking tray from oven and flip the asparagus. Return to oven and broil until prosciutto is crisp, about 3 minutes more.
- Serve immediately.
Fortunately, asparagus are available almost year round with the peak in April. I recently made these as a garnish for our Thanksgiving Roast Turkey but they would also be lovely as an item on a charcuterie board. Charcuterie boards are all the rage these days. Do give it a try!
NOTE: The original publication of this post was on February 4th, 2014. This republication comes with minor changes to the writeup but the recipe remains the same.