Prosciutto Wrapped Asparagus (Paleo, Keto)

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This 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.


Prosciutto wrapped asparagus

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.

 

Cook’s notes

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.

Grilled prosciutto wrapped asparagus

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Prosciutto wrapped asparagus

Prosciutto Wrapped Asparagus

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 12 spears 1x
  • Category: Appetizer
  • Method: Grilled
  • Cuisine: Italian

Description

Thin bacon rashers could be used instead of prosciutto in this recipe.


Scale

Ingredients

  • 12 asparagus spears
  • 6 prosciutto slices/strips
  • A little ghee for frying

Instructions

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.

Wrapping asparagus with prosciutto

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.

Grilling asparagus



 

Comments

42 Comments
  1. Hi! i’m trying this tmr for my pre-christmas dinner and i was wondering if the asparagus spears are too raw. i mean, should I cook them first for a couple of mins? thanks! and looks delicious!

    1. No need to cook prior. Asparagus only needs a couple of minutes cooking or it loses its crunch, which we want in this dish. 🙂

      1. Great question! Thanks to all of you who wrote comments. They were all pretty much helpful to me. The very thin bacon works really well… Only problem is, Wait for it, …the number of times a week I will be eating it . Finally found something my husband will eat any time.

  2. Served this dish as part of our holiday brunch and they were loved by everyone! So simple and easy to put together! Thank you for such a wonderful, and inspiring recipe!

  3. I just made this as a side for dinner, and it’s one of the most amazing recipes ever. We could have doubled the amount and made it the entire meal!

  4. After seeing this post on Pinterest, I made these for my NYE party. They were a big hit and the first appetizer go! We also found out that asparagus has been found to boost enzymes that help break down alcohol. Two birds. One stone. ^_^

    Thanks!

    1. Sure, the thinner the bacon/meat the easier it’s going to be to roll. With thicker cuts of meat like bacon you will have to fry them for a little longer to get them crispy. 🙂

    1. You can probably bake them but I reckon it needs high heat so perhaps doing under the grill in the oven or baking on very high temperature. My concern is that the ham might not get crispy enough and won’t stick to the asparagus as well. Give it a go though.

  5. These are also really good with parmesan under the ham (if you’re not avoiding dairy) then baked in the oven (a la Delia Smith!) love your recipes!

  6. These were great! Instead of frying them I lined a pan with foil and drizzled olive oil over them and baked them for about 18 minutes. These were a big hit!

  7. Hi! Made these tonight to accompany grilled chicken. Did them on the grill – worked great! But, in reference to your suggested high heat, I want to confirm that is the case even on the grill. I cooked them on medium for most of the time, then cranked it up to brown the meat. They were delicious, and I can happily say that I have finally found a way to get my kids to eat asparagus! 😀 YAY!

  8. These are my go-to hors d’oeuvre.
    Always a crowd pleaser.
    I put fresh cracked pepper and fleur de sel on them and put them on the grill, which give a hint of smokey flavor that rocks.

    All the best,

    Nannette Eaton

    1. Prosciutto is a salt cured, dry aged Italian ham. It has a delicate, buttery texture and is usually very thinly sliced. You can find it in the deli section normally or gourmet food section. It can be used in many recipes.

  9. This sounds so yummy! And I love how simple it is! I am working on a round-up for my blog and would love to feture this (with a photo and link back!) I think it fits perfectly with the post!

  10. Thank you so much for this recipe. I love asparagus but cannot get my family to eat them. This makes them crunchy and with perfect amount of saltiness, giving my family every reason to eat them! I’ve made this recipe at least a dozen times by now.

    1. I don’t think it was the bacon, mate. There are 100+1 factors that contribute to CVD and fat is not the worst of them.

  11. Hi. I’m a novice cook and throwing a small summer gathering. As it’s recommended to serve immediately, would the Prosciutto Wrapped Asparagus be an option as finger food, or better saved for a seated event?

    Many thanks!

    Dawn

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