Prosciutto-wrapped asparagus with goat cheese makes for a beautifully elegant side dish or appetizer that is gluten-free and keto friendly! It’s perfect for entertaining a crowd or serving your family and comes together quickly using just three ingredients.
With asparagus being at peak season in April, these green spears really are the ultimate springtime side dish! Whether you’re preparing an Easter dinner for the family, or a Mother’s Day brunch just for mom, asparagus is always a delicious choice.
But, if you’re stuck in a rut of always preparing it the same old way, its time to spruce things up! And this prosciutto-wrapped asparagus with goat cheese is just the thing to take your side dish greens up a notch.
How to choose and buy the best asparagus
When picking out asparagus, look for stalks that are vibrant, with tips that are bright green and/or violet. The size of the stalk doesn’t really matter, but they should be firm and not rubbery. Look for asparagus that stands up tall and proud!
The spring months are the best time to buy asparagus and local farmers’ markets tend to have the best selection! If you don’t have a farmers’ market nearby, though, not to worry! If purchasing from the grocery store, be sure to buy the freshest looking bushel and one that’s being stored upright in a bit of water.
Making prosciutto-wrapped asparagus couldn’t be any easier. All you need is 20 minutes of time and three ingredients!
To prepare your asparagus, bend the ends of the stalks until the tough, woody end snaps off. As an advocate of not wasting any food, I like to save the ends for future use. You can use a food peeler to shave them onto salads, pasta dishes, or into stir fries!
Once the asparagus is trimmed, lie a piece of prosciutto flat on a cutting board and place three stalks at one end. Add about half an ounce of goat cheese on top of the stalks, as pictured below. Roll the prosciutto tightly around the spears and cheese and place seam-side down on a baking sheet. Repeat this step for each piece of prosciutto, lining up the bundles in a row on the tray.
Finally, lightly drizzle the spears with a bit of olive oil and sprinkle with some salt and pepper.
I found this recipe turned out best when cooked in a 450 degree oven for about 10 minutes. This is enough time to cook the asparagus through without it becoming too soggy, while also perfectly crisping the prosciutto. For slightly crispier prosciutto and charred asparagus tips, switch the oven to broil after 10 minutes and cook for 2 additional minutes.
How to tell when asparagus is cooked
Perfectly cooked asparagus is a bright, vibrant green. The stalks should be tender but still have a bit of crunch. If the asparagus has turned an army green, it has been overcooked.
This prosciutto-wrapped asparagus will continue to cook after it is removed from the oven so it’s important not to leave it in too long!
Options for serving this prosciutto-wrapped asparagus with goat cheese are nearly endless! Add a few bunches on the side of a plate of eggs for a jazzed up brunch, or pair with a piece of chicken, steak, or delicate fish for a fancy dinner.
If serving as an appetizer, place bunches on a serving board with small side plates or napkins for guests to serve themselves. Though slightly oily, these prosciutto-wrapped asparagus can actually be considered finger food!
I don’t recommend this recipe as a candidate for leftovers. Cooked asparagus is best consumed the same day because it tends to get soggy when stored in the fridge. For that reason, only cook as much asparagus as you intend on eating or serving in one sitting.
You can, however, easily store leftover uncooked asparagus in the fridge for 3 to 4 days. Simply wrap the bottom of the stalks in a damp paper towel and place the spears in a plastic bag in the fridge. When you’re ready to cook the asparagus, simply remove from the fridge and snap off the tough ends.
Looking for other side dishes with a bit of pizazz? Try my Parmesan Roasted Broccoli!
If you make these Prosciutto Wrapped Asparagus, please rate the recipe and add your comments below. And be sure to tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!
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- 24 spears of asparagus
- 8 slices of prosciutto (about 120g or 4.5 oz)
- 4 oz goat cheese
- Salt and pepper
- Freshly grated Parmesan cheese, optional
- Preheat oven to 450 degrees. Drizzle olive oil on a baking sheet and set aside.
- Rinse asparagus and trim off the tough ends; about 1-2 inches.
- Lay one piece of prosciutto flat on a cutting board. Place three spears of asparagus on top of the prosciutto near one end. Spread about .5 oz of goat cheese on top of the asparagus where it overlaps with the asparagus and begin to roll the prosciutto around the spears tightly. Repeat seven more times for remaining pieces of prosciutto.
- Place prosciutto wrapped asparagus bundles on oiled baking sheet, seam-side down. Drizzle lightly with olive oil and season with a bit of salt and pepper.
- Bake in 450 degree oven for 10 minutes. Switch to broil and cook an additional 2 minutes.
- Remove prosciutto wrapped asparagus from the oven and serve immediately. *Optional: top with freshly grated Parmesan cheese.