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Prosciutto Wrapped Asparagus Recipe

Recipe by Pedro M. A. Neves

Prosciutto wrapped asparagus is an elegant Italian antipasto that combines tender spears of fresh asparagus with paper-thin slices of salty, cured prosciutto. This simple yet sophisticated appetizer is finished with creamy burrata cheese and a drizzle of aged balsamic vinegar, creating a perfect balance of flavors and textures.

Ingredients

• 1 lb (450g) fresh asparagus spears, trimmed
• 8 oz (225g) thinly sliced prosciutto di Parma
• 4 oz (115g) burrata cheese, room temperature
• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) aged balsamic vinegar
• 1 teaspoon fleur de sel or sea salt
• ½ teaspoon freshly ground black pepper
• Fresh lemon zest
• 8-10 fresh mint leaves, torn

Instructions

1. Trim the asparagus by snapping off the woody ends at the natural break point, approximately 2 inches (5cm) from the base. Rinse under cold water and pat completely dry with paper towels.

2. Wrap each asparagus spear with one slice of prosciutto in a spiral pattern, leaving the tip exposed. Arrange the wrapped spears on a baking sheet lined with parchment paper.

3. Preheat the oven to 400°F (200°C) for 5 minutes.

4. Brush the wrapped asparagus with 1½ tablespoons of olive oil on all sides, distributing evenly.

5. Roast in the preheated oven for 12-14 minutes until the prosciutto is crispy and the asparagus is tender when pierced with a knife.

6. Remove from oven and let cool for 2 minutes. Arrange the roasted asparagus on a serving platter.

7. Tear the burrata cheese into 4 portions and distribute across the platter among the asparagus spears.

8. Drizzle the remaining 1½ tablespoons of olive oil and the aged balsamic vinegar over the entire dish.

9. Finish with a light sprinkle of sea salt, freshly ground black pepper, lemon zest, and torn mint leaves.

Substitutions

• Use fresh goat cheese or ricotta instead of burrata for a tangier alternative
• Replace prosciutto with thinly sliced speck for a smoked variation
• Substitute balsamic vinegar with aged sherry vinegar or red wine vinegar
• Use regular asparagus if white asparagus is unavailable

Tips

• Pat the asparagus completely dry after washing to prevent steam buildup and ensure crispy prosciutto
• Bring the burrata to room temperature 15 minutes before serving for optimal creaminess and flavor
• For larger crowds, this recipe doubles easily and can be assembled on a wooden board for rustic presentation
• The dish is best served immediately while the prosciutto is still warm and crispy

This dish exemplifies Italian antipasto tradition, combining Parma's famous prosciutto with seasonal spring vegetables. It reflects the Italian philosophy of letting high-quality ingredients speak for themselves with minimal preparation.

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