Prosciutto-Wrapped Asparagus

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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


  • Active

  • Ready In

  1. Preheat grill to medium.
  2. 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 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

August 24, 2010
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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.
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