These prosciutto-wrapped bundles of grilled asparagus are a delicious addition to a spring brunch or elegant dinner. Source: EatingWell Magazine, March/April 2009

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.)

Nutrition Facts

39 calories; 2.1 g total fat; 0.4 g saturated fat; 6 mg cholesterol; 235 mg sodium. 135 mg potassium; 2.8 g carbohydrates; 1.2 g fiber; 1 g sugar; 3.5 g protein; 604 IU vitamin a iu; 5 mg vitamin c; 89 mcg folate; 14 mg calcium; 1 mg iron; 9 mg magnesium;

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Rating: 5 stars
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. Read More