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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009




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; protein 3.5g 7% DV; carbohydrates 2.8g 1% DV; dietary fiber 1.2g 5% DV; sugars 0.8g; fat 2.1g 3% DV; saturated fat 0.4g 2% DV; cholesterol 5.6mg 2% DV; vitamin a iu 604IU 12% DV; vitamin c 4.6mg 8% DV; folate 89.4mcg 22% DV; calcium 14.1mg 1% DV; iron 0.6mg 4% DV; magnesium 8.5mg 3% DV; potassium 135.4mg 4% DV; sodium 234.6mg 9% DV; thiamin 0.1mg 10% DV.

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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