A sophisticated starter featuring tender asparagus wrapped in salty prosciutto and drizzled with a sticky, reduced balsamic glaze.
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Main
1 bunch asparagus (20–24 medium-thin spears), woody ends trimmed
12 slices prosciutto, halved lengthwise
1 tbsp olive oil
Freshly ground black pepper, to taste
Optional: pinch of garlic powder or lemon zest
For the Balsamic Glaze
½ cup balsamic vinegar
2 tsp honey or brown sugar (to balance the tang)
Prepare the Balsamic Glaze
1
-
In a small saucepan over medium heat, combine:
-
Bring to a gentle boil, then reduce to a simmer.
-
Let it cook down for 6–8 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
-
Remove from heat and set aside to cool slightly — it will thicken more as it rests.
Wrap the Asparagus
2
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
-
Rinse and trim asparagus. Pat dry.
-
Wrap each spear tightly with ½ slice of prosciutto, spiraling from base to tip.
-
Arrange wrapped spears on the prepared baking sheet.
-
Drizzle with olive oil and season lightly with black pepper.
Roast the Asparagus
3
-
Roast in the preheated oven for 12–15 minutes, or until:
-
Optional: Broil for 1–2 minutes at the end for extra crispness.
Serve & Glaze
4
-
Arrange asparagus on a platter.
-
Drizzle with balsamic glaze or serve glaze on the side for dipping.
-
Optional garnishes:
Variations
5
-
Use pancetta or serrano ham instead of prosciutto.
-
Swap balsamic for lemon aioli or fig jam drizzle.
-
Add a thin layer of goat cheese under the prosciutto for creaminess.
-
Make it bite-sized by cutting spears and wrapping in thirds with toothpicks.
Pairing Suggestions
6
-
Wine: Sparkling rosé, Sauvignon Blanc, or Pinot Grigio
-
Cocktail: Aperol spritz, gin & tonic, or vermouth over ice
-
Non-alcoholic: Sparkling citrus water or rosemary lemonade
Ingredients
Main
1 bunch asparagus (20–24 medium-thin spears), woody ends trimmed
12 slices prosciutto, halved lengthwise
1 tbsp olive oil
Freshly ground black pepper, to taste
Optional: pinch of garlic powder or lemon zest
For the Balsamic Glaze
½ cup balsamic vinegar
2 tsp honey or brown sugar (to balance the tang)
Directions
Prepare the Balsamic Glaze
1
-
In a small saucepan over medium heat, combine:
-
Bring to a gentle boil, then reduce to a simmer.
-
Let it cook down for 6–8 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
-
Remove from heat and set aside to cool slightly — it will thicken more as it rests.
Wrap the Asparagus
2
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
-
Rinse and trim asparagus. Pat dry.
-
Wrap each spear tightly with ½ slice of prosciutto, spiraling from base to tip.
-
Arrange wrapped spears on the prepared baking sheet.
-
Drizzle with olive oil and season lightly with black pepper.
Roast the Asparagus
3
-
Roast in the preheated oven for 12–15 minutes, or until:
-
Optional: Broil for 1–2 minutes at the end for extra crispness.
Serve & Glaze
4
-
Arrange asparagus on a platter.
-
Drizzle with balsamic glaze or serve glaze on the side for dipping.
-
Optional garnishes:
Variations
5
-
Use pancetta or serrano ham instead of prosciutto.
-
Swap balsamic for lemon aioli or fig jam drizzle.
-
Add a thin layer of goat cheese under the prosciutto for creaminess.
-
Make it bite-sized by cutting spears and wrapping in thirds with toothpicks.
Pairing Suggestions
6
-
Wine: Sparkling rosé, Sauvignon Blanc, or Pinot Grigio
-
Cocktail: Aperol spritz, gin & tonic, or vermouth over ice
-
Non-alcoholic: Sparkling citrus water or rosemary lemonade
Prosciutto-Wrapped Asparagus with Balsamic Glaze
