Roasted Asparagus Wrapped with Prosciutto
Do you have a family favorite recipe you’ve been making for years served at a particular holiday that just wouldn’t seem the same without it?
Well this is mine! I’ve been making this asparagus wrapped in prosciutto for years, every Easter. My family just always asks for it and we would totally miss it if it didn’t appear on the table.
I rarely buy prosciutto, but it makes this dish so special because of it. Italians are big on prosciutto and love it wrapped around cantaloupe melon as well. It’s a simple, but much loved tradition. Prosciutto is basically a dry- cured spiced Italian ham.
I think you will love this recipe, but if prosciutto is not your favorite you can leave it off and simple follow the directions for some delicious roasted asparagus!
Nutrition Info
Servings: 8 Prosciutto wrapped bundles*
Calories per serving: 56* Fat: 3g* Fiber: 2g* Carbs: 5g* Protein: 5g* Points+: 2* Old Points: 1*
Nutrition Info without Prosciutto
Servings: 8* Calories per serving: 52* Fat: 3g* Fiber: 2g* Carbs: 5g* Protein: 4g* Points+: 2* Old Points: 1*
Need some ideas to go with this yummy side dish?
How about Baked Parmesan Tilapia, Low Fat Chicken Piccata or Healthy Baked Chicken Fingers!
Roasted Asparagus Wrapped with Prosciutto
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Ingredients
- 2 pounds asparagus [tough ends of stems cut off,discarded]
- 8 paper thin slices of prosciutto
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic salt
- pepper to taste
- 1 ounce grated Parmesan cheese
Directions
- Preheat oven to 400 degrees.
- In a 9 by 13 baking dish add the oil and lay the asparagus stems. Use your hands to toss the oil over all the asparagus.
- Separate the asparagus into 8 equal bundles and wrap one slice of prsociutto around each bundle.
- Sprinkle garlic salt and pepper over the asparagus.
- Roast for 15-20 minutes until tender and you can insert a fork with ease through the thick end of the asparagus.
- Immediately out of the oven, sprinkle the Parmesan over the top and enjoy!
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
I am making this for Easter dinner – looks great.
I have made this same recipe before and it is great! A different spin on it as an appetizer is to do the asparagus individually by par boiling first
for 2 mins. Ice bath and then wrap each asparagus individually on the diagonal with the prosciutto. It is a terrific finger food for parties!
LOVE your idea! Thanks for sharing!
Lands Sakes! We LOVE asparagus here…and love it roasted. I’m not sure if I’ve EVER bought prosciutto before, but do think I’ll just have to try it now. We will purchased a bucketfull of asparagus soon from a local farmer’s market and put it up for the next year. This is easy enough too. Thanks a million for sharing.