A sophisticated starter featuring tender asparagus wrapped in salty prosciutto and drizzled with a sticky, reduced balsamic glaze.
In a small saucepan over medium heat, combine:
½ cup balsamic vinegar
1–2 teaspoons honey or brown sugar
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.
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 in the preheated oven for 12–15 minutes, or until:
Prosciutto is crisped at the edges
Asparagus is tender but not mushy
Optional: Broil for 1–2 minutes at the end for extra crispness.
Arrange asparagus on a platter.
Drizzle with balsamic glaze or serve glaze on the side for dipping.
Optional garnishes:
Lemon zest
Parmesan shavings
Toasted pine nuts or crushed almonds
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.
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
4 servings