These grilled prosciutto wrapped asparagus spears are great as an appetizer or finger food at parties and it’s a fun and easy way to cook nutritious asparagus. This dish is paleo, low-carb and keto, gluten-free and Whole30.
These salty asparagus spears are great for entertaining guests or served as a starter dish at a dinner party. I also like to dip these in soft boiled eggs instead of using toasted bread. Make sure to get good quality prosciutto from your local deli, it should be cut paper thin.
You can pre-wrap the asparagus ahead of time and store it in the fridge until guests arrive. It’s best served just off the grill. When I first made these, I used the whole prosciutto slice to wrap around each asparagus spear but it was a little too salty so I recommend using half of the strip as suggested in the instructions.
Thin bacon rashers could be used instead of prosciutto in this recipe.
- 12 asparagus spears
- 6 prosciutto slices/strips
- A little ghee for frying
Wash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.
Place each prosciutto strip on a chopping board at a 45-degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. Don’t worry if parts of the asparagus spears are not covered completely.
Heat some ghee in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy.