One of the true signs of spring — Asparagus!  Many people don’t know that Asparagus is a perennial vegetable plant that you harvest for about 15-20 years.  That’s right, once it is planted, you have several years of harvest waiting for you each spring.

The first spear of Asparagus breaking through the soil
The first spear of Asparagus breaking through the soil

But you must be patient — you can not get a sizable cutting until it has been planted for 3 years.  Sure you can get a few spears the second year, but after it has been in the ground for 3 years, you are ready for a full fledged bounty! (see our post: How to Grow Asparagus)

Once your asparagus begins to produce – watch out! You will have more asparagus than you know what to do with for 2-3 weeks. Then it is gone.

A way to spruce up the classic method of preparing asparagus, which is roasting it, is to add a slice of prosciutto around the spear.  This adds an elegant look and taste which then can be used for either a side dish or an appetizer.  And what is best of all – it uses only 3 ingredients and takes just minutes to prepare.  Perfect for those busy spring days!

If you need some other unique and creative recipes to use up that bunch of asparagus – check out these two recipes that we have previously posted: Refrigerated Asparagus Salad Recipe and Shaved Asparagus Pizza Recipe

 Prosciutto Wrapped Asparagus

Ingredients:
24 stalks of asparagus
12 slices of prosciutto
olive oil

Instructions:

Snap the woody ends off of the asparagus before cooking
Snap the woody ends off of the asparagus before cooking

1. Snap off the woody ends of the asparagus.  For those that have never done this before – just hold the middle and bottom end of the stalk and bend until the end snaps off.  **Do NOT throw these away — seal them in a bag and store them in your freezer to use in vegetable stock or soups later.

Slice Prosciutto lengthwise to cover most of your asparagus spears
Slice Prosciutto lengthwise to cover most of your asparagus spears

2. Slice prosciutto lengthwise and wrap each asparagus stalk.

3. Drizzle olive oil in the large skillet on medium heat.  Once the oil is heated – place a layer of asparagus in the pan.

Cooking asparagus in the skillet
Cooking asparagus in the skillet

4. Heat 2-3 minutes on each side until the prosciutto begins to brown and become crisp and the asparagus becomes slightly fork tender.  (you can also broil the spears for 7-10 minutes if you prefer)

5. Remove immediately from the pan and serve. *There is no need to add any salt to this recipe – the prosciutto provides enough flavor without any additional seasonings.

Enjoy!

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Mary and Jim

Prosciutto Wrapped Asparagus
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Ingredients
  1. 24 stalks of asparagus
  2. 12 slices of prosciutto
  3. olive oil
Instructions
  1. Snap off the woody ends of the asparagus. For those that have never done this before - just hold the middle and bottom end of the stalk and bend until the end snaps off. **Do NOT throw these away -- seal them in a bag and store them in your freezer to use in vegetable stock or soups later.
  2. Slice prosciutto lengthwise and wrap each asparagus stalk.
  3. Drizzle olive oil in the large skillet on medium heat. Once the oil is heated - place a layer of asparagus in the pan.
  4. Heat 2-3 minutes on each side until the prosciutto begins to brown and become crisp and the asparagus becomes slightly fork tender. (you can also broil the spears for 7-10 minutes if you prefer)
  5. Remove immediately from the pan and serve.
Notes
  1. There is no need to add any salt to this recipe - the prosciutto provides enough flavor without any additional seasonings.
Old World Garden Farms http://oldworldgardenfarms.com/

3 thoughts on “Prosciutto Wrapped Asparagus Recipe – Quick, Easy and Delicious Appetizer Or Side Dish

  • April 4, 2014 at 11:46 am
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    Yummy. We are on our third year with our asparagus. They are so much better from the garden then from the store. I am going to try the prosciutto wrap.

  • April 4, 2014 at 11:05 am
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    This the weekly email from Mary Foehl’s farm. They write some great articles, thought you might want to sign up and maybe follow them on Facebook. Love, Mary

  • April 4, 2014 at 9:08 am
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    Ohhh! That looks delicious and simple. We have done something similiar apitizer, but with bacon and wrapped it around figs. You can use fresh or dried figs. I think next time I will try it with prosciutto for a different flavor. I am going to try your recipe for asparagus. Maybe I will change my husband mind about eating Asparagus after he taste this.
    Thanks Honey

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