Prosciutto and asparagus bundles

I love making these little bundles as appetizers for parties. Hard not to love vegetables wrapped in prosciutto . . . or really anything wrapped in prosciutto.

Some people avoid asparagus because they absolutely cannot stand the “smell” it causes when metabolized (most of you know the smell I’m talking about). Interestingly enough, some studies have shown that everyone gets “the smell,” however, it has been stated that only about 22 percent of the population has the autosomal gene that enables them to smell the compounds.

Asparagus season is usually in the spring; however, you can very often find it available year-round. Look for asparagus to be firm to the touch, bright green stalks with tips that are tightly closed. Diameter is up to you, but I very much prefer the thinner stalks.

3 ounces prosciutto
1 bunch thin asparagus, trimmed
2 teaspoons (10 ml) olive oil
~ pepper
½ cup balsamic vinegar
1 clove garlic, peeled and smashed

1. Preheat oven to 425°F (220°C).
2. Working carefully, cut prosciutto pieces in half lengthwise, so each piece is about 1–2 inches (2–4 cm) wide and 3–4 inches (8–10 cm) long.
3. Cut asparagus spears to an even length (I like to make mine about 4 inches (10 cm) long, reserving the ends for use in other recipes).
4. Wrap 3 spears together in 1 piece of prosciutto, and place on large sheet pan.
5. Drizzle with olive oil and sprinkle with black pepper. Place in oven and cook for about 10 minutes or until asparagus is somewhat softened.
6. Meanwhile, in a small sauce pan, heat balsamic and garlic over medium heat until simmering.
7. Reduce heat and let simmer, reducing vinegar until syrupy, being careful not to burn.
8. Discard the garlic, and drizzle syrup over asparagus spears. Serve immediately.

Variations—If dairy is part of your life or something you add in once in a while, these are really tasty with some goat cheese wrapped inside the prosciutto. You can also grill these to get more of a smoky flavor. If you prefer not to use the balsamic, these are extremely tasty as is!

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Prosciutto and asparagus bundles wrap three tender spears in salty prosciutto and roast at high heat until the edges crisp. A drizzle of balsamic syrup and a smashed garlic clove finish the plate. Ten minutes in the oven and the party appetizer is ready.

Pro Tips

• Cut the prosciutto lengthwise into 1-2 inch strips, wide enough to wrap three spears without doubling over.
• Trim all the spears to an even 4 inches so the bundles cook uniformly; save the ends for soup or a scramble.
• Watch the balsamic closely as it reduces - syrup turns to bitter sludge in seconds once it thickens.
• Thin asparagus is the right pick; thick stalks stay woody inside the wrap in such a short roasting time.

Frequently Asked Questions

Can I grill these bundles?

Yes - the variation suggests grilling for a smoky version. Keep them over medium heat and turn them once.

Are these dairy-free?

The recipe is dairy-free as written. Goat cheese wrapped inside with the prosciutto is only the optional variation.

Can I skip the balsamic?

Absolutely - the bundles are extremely tasty plain with just olive oil and black pepper.

Recipe Card

Stav Kogan

Prosciutto and asparagus bundles

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• Some people avoid asparagus because they absolutely cannot stand the “smell” it causes when metabolized (most of you know the smell I’m talking about). Interestingly enough, some studies have shown that everyone gets “the smell,” however, it has been stated that only about 22 percent of the population has the autosomal gene that enables them to smell the compounds.
• 3 oz prosciutto
• 1 bunch thin asparagus, trimmed
• 2 tsp olive oil
• ½ cup balsamic vinegar
• 1 clove garlic, peeled and smashed

Method

 

1. Preheat oven to 425°F (220°C).
2. Working carefully, cut prosciutto pieces in half lengthwise, so each piece is about 1–2 inches (2–4 cm) wide and 3–4 inches (8–10 cm) long.
3. Cut asparagus spears to an even length (I like to make mine about 4 inches (10 cm) long, reserving the ends for use in other recipes).
4. Wrap 3 spears together in 1 piece of prosciutto, and place on large sheet pan.
5. Drizzle with olive oil and sprinkle with black pepper.
6. Place in oven and cook for about 10 minutes or until asparagus is somewhat softened.
7. Meanwhile, in a small sauce pan, heat balsamic and garlic over medium heat until simmering.
8. Reduce heat and let simmer, reducing vinegar until syrupy, being careful not to burn.
9. Discard the garlic, and drizzle syrup over asparagus spears.
10. Serve immediately.

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