Prosciutto-Wrapped Asparagus Recipe

Prosciutto-Wrapped Asparagus

1 Review

From: EatingWell Magazine, March/April 2009

These prosciutto-wrapped bundles of grilled asparagus are a delicious addition to a spring brunch or elegant dinner.

By: EatingWell Test Kitchen

Ingredients 4 servings

for serving adjustment

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Metric

Nutrition per serving may change if servings are adjusted.

16 spears asparagus, (about 1 bunch), trimmed
1 teaspoon extra-virgin olive oil
Pinch of salt

Freshly ground pepper, to taste
2 very thin slices prosciutto, (about 1 ounce), cut in half lengthwise

Preparation

Active
20 m
Ready In
20 m

Preheat grill to medium.
Toss asparagus with oil, salt and pepper in a medium bowl. Wrap 1 length of prosciutto around the middle of 4 asparagus spears. Repeat, making 4 bundles. Oil the grill rack (see Tip). Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes.

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Subscribe to the Magazine

Limited time 3-for-1 deal!

Get a full year of EatingWell®, Rachael Ray Every Day™ and Shape® for just $11.

Nutrition information

Serving size: 1 bundle of asparagus
Per serving: 39 calories; 2 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 3 g protein; 89 mcg folate; 6 mg cholesterol; 1 g sugars; 0 g added sugars; 604 IU vitamin A; 5 mg vitamin C; 14 mg calcium; 1 mg iron; 235 mg sodium; 135 mg potassium
Nutrition Bonus: Folate (22% daily value)
Carbohydrate Servings: 0
Exchanges: 1 vegetable, ½ fat

Reviews 1

Rate and Review

August 24, 2010

By: EatingWell User

I par boil the asparagus for a couple of minutes and then immediately put into ice cold water. I then take the prosciutto and cut in half lenghtwise. I then put garlic and herb cream cheese on the meat. I then wrap the aspargus (one or two stems if small) with the prosciutto wrapping up the stem. Drizzle with olive oil and bake on a tray at 424 degrees in the oven for 10- 15 mins, turning once. Serve as an appetizer prior to dinner. Guests rave over them.